Ingredients:

  • 225 g (8 oz) Unsalted Butter, softened
  • 200 g (7 oz) Granulated Sugar (for cake)
  • 4 Large Eggs, separated (yolks and whites)
  • Zest of 2 large Lemons
  • 150 g (1 cup) Fine-Grain Polenta (Cornmeal)
  • 150 g (1 ½ cups) Ground Almonds (Almond Meal)
  • 10 g (2 tsp) Baking Powder
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1/2 tsp Fine Sea Salt
  • 60 ml (4 Tbsp) Milk, whole or semi-skimmed
  • 150 g (¾ cup) Granulated Sugar (for drizzle syrup)
  • 120 ml (½ cup) Fresh Lemon Juice (for drizzle syrup)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and line the bottom and sides of the 23 cm springform pan with parchment paper.
  2. In a medium bowl, whisk together the polenta, ground almonds, baking powder, chopped rosemary, and salt. Set aside.
  3. In a stand mixer bowl, beat the softened butter, granulated sugar, and lemon zest until very pale and fluffy (about 3–5 minutes), incorporating air.
  4. Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Scrape down the bowl.
  5. Add the dry ingredient mixture to the wet mixture, alternating with the milk. Mix on low speed until just combined—do not overmix.
  6. Clean the whisk and bowl thoroughly. Beat the four egg whites until they form stiff, glossy peaks.
  7. Using a silicone spatula, gently fold one-third of the egg whites into the batter to lighten it. Then, gently fold in the remaining two-thirds until no streaks remain. Go slowly to preserve the air.
  8. Pour the batter into the prepared pan and level the top. Bake for 50–60 minutes. The cake is done when a skewer inserted into the centre comes out clean.
  9. Remove the cake from the oven and let it stand in the pan for 10 minutes.
  10. While the cake is cooling, combine the drizzle sugar and lemon juice in a small saucepan. Bring to a gentle boil, stirring until the sugar is fully dissolved (about 3 minutes). Remove from heat.
  11. While the cake is still warm and in the pan, use a skewer to poke deep holes all over the cake surface (about 30-40 pokes).
  12. Slowly spoon or pour the warm lemon syrup evenly over the entire surface of the cake, allowing it to soak deep into the holes.
  13. Allow the polenta cake to cool completely in the pan before carefully releasing the springform ring and transferring it to a serving plate.