This is based on a Nigella Lawson recipe. As Nigella says, this is an Anglo-Italian crossover recipe. It’s basically an iced lemon drizzle cake made with polenta and ground almonds instead of wheat flour. I made it for my Art Class yesterday, and it seemed to be pretty popular. It’s also gluten-free provided you use gluten-free baking powder. This made 12 quite generous portions:
- olive oil for greasing the cake tin lining
- 200g softened butter
- 200g caster sugar
- 200g ground almonds
- 100g fine polenta (or cornmeal)
- 1½ tsp baking powder (gluten-free if required)
- 3 large eggs
- finely grated zest from 2 unwaxed lemons (reserve the juice (see below))
- juice of 2 lemons (see above)
- 125g icing sugar
- 250g mascarpone
- 70g reduced fat cream cheese (eg Philadelphia or similar)
- 90g icing sugar
- zest from another unwaxed lemon
- lemon juice to taste
- a few lemon segments (for decoration)
Line the bottom and sides of a cake tin with baking parchment (I used a rectangular tin about 18cm x 27cm), which I also brushed with olive oil.
Preheat the oven to 180C (Gas Mark 4).
Beat the butter, and when creamed, add the caster sugar (I used a hand held electric whisk).
Sift together the ground almonds, polenta and baking powder. Beat some of this into the butter/sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating with every addition.
Beat in the lemon zest and spoon the mixture (which should be quite stiff) into the prepared tin. Bake in the oven for about 40 minutes, or until browned and cooked through (test with a fine skewer, if it comes out clean, then the cake is cooked). Remove from the oven to a wire cooling rack, leaving the cake in its tin.
Meanwhile, make the syrup by boiling together the lemon juice and icing sugar in a small saucepan, stirring until all the sugar has dissolved.
Prick the top of the cake all over with a large needle, pour the warm syrup over the cake, and leave to cool before removing from the tin.
Make the icing by whisking together the mascarpone, the cream cheese and the icing sugar. Add a little lemon juice (to taste).
Turn out the cake. Spread the icing on top, and use a fork to make a close, lined pattern. Grate a little lemon zest over the icing, and cut the cake into squares.Decorate each square with a small piece of a lemon segment (use two or three segments in total).
I put each square in a muffin case, which I had ‘reshaped’ by folding around a suitably sized square plastic box (you could use a child’s wooden brick (clean it first!)).