Apple, Lemon & Polenta Cake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 10 minutes cooling time
Cooking time: 55 minutes
Serves: 8
- 2 lemons
- 225g/8ozs. caster or superfine sugar
- 6 eggs
- 200g/7ozs. almond meal
- 150g/5ozs. polenta
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 apples, cored and thinly sliced
- 2 tablespoons sugar
Step 1 - Preheat oven to 160C/320F. Grease and line a 22cm/8.7inch springform tin. Wash the lemons well and place them in a microwave proof bowl and cover with 2 inches of water. Cover with cling film and microwave for 10 minutes. Remove the lemons, discard the water (you can make a hot honey and lemon drink out of it) and cool for 10 minutes. When the lemons are cool to handle, chop roughly peel and all and remove the seeds. Then puree the lemons until you get a smooth puree.
Step 2 - In a bowl whisk the sugar and eggs for 1 minute with a hand whisk. Add the almond meal, polenta, vanilla, baking powder, salt and the lemon puree. Add the slices from two of the apples. Spoon into the prepared tin.
Step 3 - Then fan out the slices from the remaining three apples on top of the cake. Sprinkle with the 2 tablespoons of sugar and bake for 55 minutes or the centre of the cake springs back when pressed gently. Serve with cream or ice cream.