Zesty Lemon Polenta Cake with Thyme Syrup
A delightful treat that beautifully marries the tartness of fresh lemons with the unique texture of polenta, enhanced by an aromatic thyme syrup.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Cake
- 200 g unsalted butter, softened Rich and creamy, providing a luxurious base for the cake.
- 200 g caster sugar Fine sugar that integrates smoothly, creating a sweet balance and texture.
- 3 large eggs Helps in binding the ingredients, resulting in a fluffy cake.
- 100 g fine cornmeal (polenta) Introducing a delightful graininess and unique flavor, elevating the cake’s structure.
- 150 g ground almonds Adds a nutty aroma and moisture, creating a tender crumb.
- 2 units zest of lemons Provides a burst of fresh, bright citrus flavor.
- 1 tsp baking powder Ensures the cake rises beautifully.
- 1 tsp vanilla extract Infuses warmth and depth into the cake’s flavor profile.
- 1 pinch salt Balances the sweetness and enhances the overall flavor.
- 2 units juice of lemons Adds acidity and moisture, ensuring the cake remains fresh and tangy.
For the Thyme Syrup
- 100 g sugar Sweetens the herbal syrup, enhancing the cake’s flavors.
- 4 sprigs fresh thyme Introduces an aromatic, earthy note that contrasts the sweetness.
For Garnish
- 6-8 units thinly sliced lemons Both decorative and flavorful, they enhance the cake's freshness.
- as needed units edible flowers (e.g., violets, chive blossoms) A lovely visual touch, adding color and elegance.
- as needed units fresh mint leaves Adds a cooling element and bright color.
- as needed units powdered sugar Finishing touch for a refined look.
Instructions
Preparation
- Preheat your oven to 170°C (340°F). Grease and line a 20 cm (8-inch) round cake tin.
- 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, mixing thoroughly after each addition. Stir in the lemon zest and vanilla extract.
- Carefully fold in the fine cornmeal, ground almonds, baking powder, and a pinch of salt, ensuring everything is well combined, but avoid overmixing.
Baking
- Pour the batter into the prepared cake tin and smooth the surface. Bake for 35–40 minutes until golden and springy to the touch.
- While the cake bakes, prepare the thyme syrup by simmering the lemon juice, sugar, and fresh thyme in a small saucepan for 5–7 minutes until slightly thickened. Set aside to cool.
- After removing the cake from the oven, poke holes into the top using a skewer. Pour the thyme syrup over the warm cake and let it soak for about 10 minutes.
Garnishing
- Decorate the cake with thinly sliced lemon rounds, edible flowers, and fresh mint leaves. Finish with a light dusting of powdered sugar.
Notes
Ensure all ingredients are at room temperature for better mixing. You can substitute thyme with rosemary if desired. Serve the cake warm or cold, and pair it with whipped cream or fresh fruits.