Lemon polenta cake with mascarpone and lemon curd

Lemon polenta cake with mascarpone and lemon curd
  • Serves icon Serves 10-12
  • Time icon Takes 30 min to make, 1¼ hours to cook, plus cooling

The fresh spring flavours of lemon and mascarpone in this impressive cake make it the ideal finale to an Easter lunch with all the family.

Or, for an Italian-style cake with sweet citrus, try our orange polenta cake with rosemary and orange syrup.

Nutrition: per serving

Calories
906kcals
Fat
66.9g (31.7g saturated)
Protein
12.8g
Carbohydrates
65.5g (49.2g sugar)
Salt
0.8g
Calories
906kcals
Fat
66.9g (31.7g saturated)
Protein
12.8g
Carbohydrates
65.5g (49.2g sugar)
Salt
0.8g

Ingredients

  • 330g butter, softened, plus extra for greasing
  • 130g fine polenta, plus extra for dusting
  • 300g caster sugar
  • 4 large free-range eggs
  • 300g ground almonds
  • 1½ tsp baking powder
  • 4 tsp plain flour
  • Grated zest of 4 large lemons and juice of 2

For the syrup

  • 100g caster sugar
  • Juice of 1 large lemon
  • 2 tbsp limoncello liqueur

For the icing

  • 250g mascarpone
  • 150ml double cream
  • 2 tbsp icing sugar
  • 4-5 tbsp lemon curd
  • Handful toasted flaked almonds, to decorate

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Butter a 23cm springform cake tin, line the base with baking paper, butter again and dust all over with a little polenta. In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time.
  2. Fold in the polenta, almonds, baking powder and plain flour. Add the lemon zest and juice, and mix well. Spoon into the cake tin and smooth over using a palette knife.
  3. Bake for 1¼ hours until a skewer inserted into the centre comes out clean (cover the cake loosely with foil if it starts to colour too much).
  4. Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.
  5. When the cake is ready, remove from the oven and pierce the top all over with a skewer. Spoon the warm syrup over the warm cake and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and cool on a wire rack.
  6. Make the icing. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Place the cake on a serving plate and spread with the icing. Drizzle with the lemon curd, swirling it into the icing with the end of a skewer. Decorate with the toasted almonds.

delicious. tips

  1. To freeze: make up to the end of step 3. Wrap in cling film, then foil, and freeze for up to 1 month. Defrost overnight in the fridge and continue with the recipe.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy cake recipes

Honey, rosemary and yogurt polenta cake

Honey and rosemary add a delicate floral flavour to this ridiculously easy Italian drizzle cake....

Save recipe icon Save recipe icon Save recipe

Make-ahead summer dessert recipes

Orange, polenta and olive oil cake with mascarpone and thyme

The citrus juiciness of the orange and the fragrance of the thyme-infused mascarpone make this...

Save recipe icon Save recipe icon Save recipe

Easy cake recipes

Orange polenta cake with rosemary and orange syrup

This orange polenta cake recipe is a delicious dairy-free dessert. The syrup adds a lovely...

Save recipe icon Save recipe icon Save recipe

Mascarpone recipes

Nectarine and marsala polenta cake with marsala mascarpone

Ripe nectarines and sweet marsala wine evoke memories of Sicily in this moreish polenta cake...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine