Lemon and polenta cake with lemon vodka cream

Lemon and polenta cake with lemon vodka cream

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  • 1 tbsp olive oil
  • 2 lemons, thinly sliced
  • 450g/1lb butter
  • 450g/1lb caster sugar
  • 6 free-range eggs
  • 150g/5¼oz ground almonds
  • 500g/1lb 1½oz quick cook polenta
  • 2 lemons, zest and juice only
For the Lemon vodka cream
  • 150g/5¼oz mascarpone
  • 200ml/7¼fl oz double cream
  • 45ml/1½fl oz lemon vodka
  • 30g/1¼oz icing sugar
  • ½ lemon, juice only
To serve
  • sprig of mint
  • lemon zest

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Line a 30cm/9in deep cake tin with baking parchment.

  3. Heat a frying pan until hot then add the oil and lemon slices.

  4. Fry for 1-2 minutes until just caramelised.

  5. Remove and place caramelised side down in a pattern on the baking parchment in the tin.

  6. Place the butter and sugar into a large bowl and whisk together until light and fluffy.

  7. Add the eggs one at a time, mixing well.

  8. Fold in the ground almonds, polenta, lemon juice and zest and stir to combine.

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James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 8-10