Lemon polenta cake with mascarpone and lemon curd

Name: Lemon polenta cake with mascarpone and lemon curd
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 10-12
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

Portion size: Serves 10-12
Takes 30 min to make, 1¼ hours to cook, plus cooling
Difficulty: medium

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The fresh spring flavours of lemon and mascarpone in this impressive polenta 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.

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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

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Method

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.
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.
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).
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Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.
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.
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.

Nutrition

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

Quick wins & tips

Watch how to make this gorgeous lemon cake below…

Make Ahead

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.