Zesty Lemon Polenta Cake with Thyme Syrup
A delightful dessert that combines the bright flavors of lemon with the comforting texture of polenta, topped with an aromatic thyme syrup.
Servings: 8 servings
Calories: 250kcal
Ingredients
Cake Ingredients
- 200 g unsalted butter, softened Achieve a creamy, luscious base.
- 200 g caster sugar For that sweet touch that perfectly balances the zesty flavors.
- 3 large eggs Ensures a rich and moist texture.
- 100 g fine cornmeal (polenta) Adds a unique, slightly gritty texture and a beautiful flavor.
- 150 g ground almonds Introduces a nutty aroma and enhances the cake's moistness.
- 2 number lemons, zest Infuses a bright, citrusy fragrance.
- 1 tsp baking powder For a light and fluffy rise.
- 1 tsp vanilla extract Introduces warmth and depth.
- 1 pinch salt Balances the sweetness.
- 2 number lemons, juice Boosts the tartness, complementing the sweetness.
- 100 g sugar (for syrup) Sweetens and glazes the cake beautifully.
- 4 sprigs fresh thyme Provides an aromatic and herbaceous note.
- to taste thinly sliced lemons (for topping) Adds an enticing visual appeal.
- to taste edible flowers (e.g., violets, chive blossoms) Beautiful pops of color and a touch of elegance.
- to taste fresh mint leaves A refreshing garnish.
- to taste powdered sugar (for dusting) To add a touch of sweetness and sophistication.
Instructions
Preparation
- Preheat your oven to 170°C (340°F). Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
Creaming
- In a large mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is well mixed before adding the next.
- Stir in the lemon zest and vanilla extract.
Combine the Dry Ingredients
- Gently fold in the fine cornmeal, ground almonds, baking powder, and a pinch of salt until fully combined.
Bake
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Place the tin in the preheated oven and bake for 35–40 minutes, or until golden.
Thyme Syrup
- While the cake bakes, prepare the syrup by simmering lemon juice, sugar, and fresh thyme in a saucepan for 5–7 minutes.
- Remove from heat and allow to cool slightly.
Soaking the Cake
- Carefully remove the cake from the oven and pierce it several times with a skewer.
- Pour the warm syrup evenly over the top and let it soak for about 10 minutes.
Decorate
- Decorate the cake with thinly sliced lemons, edible flowers, and fresh mint leaves.
- Dust with powdered sugar.
Notes
For a richer flavor, consider toasting the ground almonds before adding them to the batter. If you want an even more intense lemon flavor, add more lemon zest or a drop of lemon extract. Allow the cake to cool for a few minutes in the tin before transferring to a wire rack.