Lemon Polenta Cake

by Edward Daniel
Caption of Lemon Polenta Cake. Image by Edward Daniel (c).

Lemon Polenta Cake I love because of the combination of the tart lemon with Eastern spices and lush polenta and almonds.

Caption of Lemon Polenta Cake. Image by Edward Daniel (c).
Lemon Polenta Cake I love because of the combination of the tart lemon with Eastern spices and lush polenta and almonds. Related PostsLemon… Gluten Free Lemon Polenta Cake European #
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 lemons for underside
  • Wet ingredients
  • 2 lemons (yielding around 90g of flesh)
  • 100ml olive oil
  • 70ml water (if the lemons don’t yield 90g flesh then top with water – see below)
  • Dry ingredients
  • 150g ground almonds
  • 150g polenta
  • 100g raw unrefined sugar
  • 6 cardamom pods
  • 1 Star Anise
  • 2tsp baking soda
  • Pinch of salt

Instructions

  1. Line a cake tin with olive oil and parchment paper and set to one side.
  2. Place two lemons in a sauce pan full of water so that the lemons are submerged. Bring to the boil and, boil for about 20 minutes. Once cool, remove the skin and seeds. Set to one side.
  3. Peel the three lemons and soak in the boiling water above for about 3 or 4 minutes – this will make it easier to remove the pith. Cut into slices and layer into the cake tin.
  4. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  5. In a high-speed blender, grind the almonds, sugar, cardamom seeds and Star Anise. Place in a large mixing bowl with the polenta, baking soda and salt.  Set to one side.
  6. Weigh the lemons – top with water so that the total weight comes to 160g. Place the lemons oil, water and lemon extract in a high-speed blender.
  7. Add the wet ingredients to the dry. Give a very quick combination with a spatula and dish into the cake tin.
  8. Cover with foil for the first 50 minutes. The crust will turn into a light golden colour and a skewer should be able to run through.
  9. Remove from oven and set to one side until cool.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.