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Jamie Oliver Polenta Lemon Cake

Jamie Oliver Polenta Lemon Cake
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Jamie Oliver’s Polenta Lemon Cake is a lemon-flavored cake made with ground almonds and polenta, rather than traditional flour. Polenta adds a slight crunch and unique texture, while ground almonds keep the cake moist and rich. Lemon zest and juice bring a burst of fresh citrus flavor, making this cake ideal for anyone who loves lemon desserts.

Ingredients

Scale

For the Cake

  • 200g ground almonds – Adds richness and keeps the cake gluten-free.
  • 100g polenta (cornmeal) – Provides structure and a unique texture.
  • 1½ tsp baking powder – Helps the cake rise and keeps it light.
  • 200g caster sugar – Sweetens the cake and balances the tartness of the lemon.
  • 3 large eggs – Binds the ingredients and adds moisture.
  • 125ml olive oil or vegetable oil – Keeps the cake moist and tender.
  • 2 lemons (zested and juiced) – Adds fresh, vibrant lemon flavor.

Optional Lemon Syrup

  • 50g caster sugar – Sweetens the syrup.
  • Juice of 1 lemon – Adds a burst of lemony flavor.

Instructions

Step 1: Preheat the Oven and Prepare the Tin

Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with parchment paper for easy removal.

Step 2: Combine the Dry Ingredients

In a mixing bowl, combine the ground almonds, polenta, and baking powder. Stir to combine and set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the caster sugar, eggs, and olive oil (or vegetable oil) until well combined. Add the lemon zest and juice, and whisk until smooth.

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix to keep the cake tender.

Step 5: Pour into the Tin and Smooth the Top

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Step 6: Bake the Cake

Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. The top should be golden, and the cake should feel springy to the touch.

Step 7: Prepare the Lemon Syrup (Optional)

While the cake is baking, you can prepare the lemon syrup. In a small saucepan, combine the caster sugar and lemon juice. Heat gently, stirring, until the sugar has dissolved and the mixture forms a syrup. Set aside.

Step 8: Cool and Glaze the Cake

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack. While the cake is still warm, brush the lemon syrup over the top for extra lemon flavor and moisture.

Step 9: Serve and Enjoy

Slice and serve the cake as is, or garnish with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-polenta-lemon-cake/