Lemon polenta cake with mascarpone and lemon curd
- April 2010
- Serves 10-12
- Takes 30 min to make, 1¼ hours to cook, plus cooling
A rich, lemony cake that makes a perfect entertaining dessert. Serve at a special occasion or a dinner party.
You could try our orange polenta cake, too.
- 66.9g (31.7g saturated)
- 65.5g (49.2g sugar)
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.
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