Italian Lemon Rosemary Polenta Drizzle Cake

Italian Lemon Rosemary Polenta Drizzle Cake

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Preparation time:20 Mins

Cooking time:55 Mins

Servings:10 to 12 servings

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:

• Preheat oven to 175°C (350°F). Grease and line the bottom and sides of the 23 cm springform pan with parchment paper.
• In a medium bowl, whisk together the polenta, ground almonds, baking powder, chopped rosemary, and salt. Set aside.
• 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.
• Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Scrape down the bowl.
• Add the dry ingredient mixture to the wet mixture, alternating with the milk. Mix on low speed until just combined—do not overmix.
• Clean the whisk and bowl thoroughly. Beat the four egg whites until they form stiff, glossy peaks.
• 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.
• 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.
• Remove the cake from the oven and let it stand in the pan for 10 minutes.
• 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.
• 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).
• Slowly spoon or pour the warm lemon syrup evenly over the entire surface of the cake, allowing it to soak deep into the holes.
• Allow the polenta cake to cool completely in the pan before carefully releasing the springform ring and transferring it to a serving plate.

Nutrition Facts

Calories:450 kcal

Protein:8 g

Fat:25 g

Carbs:45 g

Fiber:2 g

Sugar:32 g

Sodium:120 mg

Recipe Info

Category:Dessert

Cuisine:Italian

Craving Sunshine? This Cake is Your Answer

Are you tired of the same old boring sponges? Honestly, me too. I needed a baking hug this week, and oh my gosh, did this polenta cake deliver.

I swear, sometimes you just need something vibrant and zesty. Something to cut through the usual grey British weather, you know? That’s exactly why I perfected this amazing lemon almond polenta cake recipe .

Why Polenta is the Secret Weapon

This cake is basically sunshine in a tin. Seriously. It’s ridiculously satisfying and surprisingly elegant. I first tried a slice of Torta di polenta recipe on a little holiday in Tuscany years ago, and I was instantly hooked.

I never thought fine cornmeal baking substitute could create such a gorgeously tender crumb.

This is a genuinely rustic Italian polenta dessert , but don't panic—it's super doable at home. It uses ground almonds instead of plain flour, making it a fantastic gluten-free polenta cake option.

The result is a wonderfully moist cornmeal and almond bake that just holds up perfectly under that sharp drizzle.

The Sophisticated Twist

But wait, there is a secret weapon here: fresh rosemary. The addition of that subtle, woody element in this rosemary lemon drizzle cake topping takes it from nice to an absolute knockout.

It smells incredible while it bakes!

We are talking about a medium difficulty level here. The main challenge, if I’m honest, is simply mastering how to fold egg whites into cake batter properly to keep it light.

Go slow and be gentle; preserving that air is crucial!

Benefits and Serving Suggestions

This beautiful citrus polenta loaf cake only takes about an hour and 45 minutes total, yielding 10 generous slices. Because it holds its moisture so well, you can bake it ahead of time.

It is perfect for a big Sunday tea or as a stunning light pudding.

The best part? Serving it. Pair a warm slice with some honeyed polenta cake with mascarpone serving suggestions . That creamy richness against the zesty lemon is just divine.

Trust me, your kitchen is about to smell like an Italian lemon grove. Ready to dive into the list of ingredients you need to get started?

Grabbing the Grub: What You Need for the Perfect Bake

Right, let’s talk shopping! Making this glorious Lemon almond polenta cake recipe is super easy, but the ingredients really matter.

If you want that perfect texture—that lovely moist cornmeal and almond bake feeling—you can’t skimp. This isn't just baking; it’s creating a beautiful, Rustic Italian polenta dessert .

Essential Bits for the Batter

The star of the show is the polenta itself. I learned this the hard way: you need fine-grain polenta, or what you might use as a fine cornmeal baking substitute for wheat flour.

Do not grab the instant stuff! That makes the crumb too gluey, and we want rustic grit, not porridge. For the naturally gluten-free polenta cake , grab 150 g (5.

3 oz) of good ground almonds too.

Oh, and a crucial tip: make sure your 225 g (8 oz) of unsalted butter and 4 Large Eggs are actually room temperature.

If they're cold, your creaming stage will be rubbish. Trust me, I've ruined many a batter trying to rush that step!

Zest, Spice, and Everything Nice

We aren't just making a basic drizzle cake here. This is a Rosemary lemon drizzle cake . The rosemary is essential; it cuts through the sweetness and lifts the entire flavour profile.

Use fresh—about 2 Tbsp , finely chopped. If you absolutely hate rosemary (I mean, really?), you could swap it for 1 Tbsp of fresh thyme, but honestly, give the rosemary a go.

It makes this Citrus polenta loaf cake sing.

Zest those 2 large Lemons hard, scraping only the yellow part—we need that intense citrus punch for both the cake and the syrup.

If you are ever short on lemons, limes make a surprisingly sharp swap!

Tools of the Trade

Equipment-wise, nothing too fancy is needed. You definitely want a 23 cm (9-inch) Springform Cake Pan . It just makes life much easier when trying to get that delicate polenta cake out.

If you have a stand mixer, great, especially for creaming the butter and whipping the egg whites. It saves your arm strength!

But the most important tool? A decent silicone spatula. Why? Because when we get to the technique phase, knowing how to fold egg whites into cake batter gently is everything.

A sturdy, flexible spatula ensures you don't knock out all that lovely air. Once cooled, slicing this Torta di polenta recipe is a joy, especially knowing you can serve it with those dreamy polenta cake with mascarpone serving suggestions later!

Prepping for That Perfect Crumb: Essential Organization

Honestly, the secret to any successful bake, especially this glorious Lemon almond polenta cake recipe , is organization. You need that essential mise en place .

Get every single thing measured out first. I learned this the hard way years ago, running out of sugar mid-cream! It was a disaster, trust me.

A quick time-saving tip: grate your lemon zest right into the sugar bowl. The oils infuse beautifully while you get on with separating those eggs.

We’re aiming for a stunning, light Gluten-free polenta cake . Remember, room temperature ingredients are totally non-negotiable here. Soft butter creams better, period.

The Critical Steps: From Batter to Bake

This elegant Torta di polenta recipe uses two critical air injections. If you nail these, you win.

1. Cream it Up. Beat your softened butter, sugar, and zest until the mixture looks pale and delightfully fluffy. Seriously, go for the full 3 to 5 minutes using your electric mixer.

This process creates the structural base for a light crumb.

2. Dry Mix & Wet Mix. In a separate bowl, combine your dry ingredients—that wonderful fine cornmeal baking substitute and the ground almonds—with the wet batter.

Mix just until combined. Stop the mixer immediately! Do not overmix.

3. The Gentle Fold. Now for the part that makes or breaks the texture: how to fold egg whites into cake batter .

Whip those whites until they hold stiff, glossy peaks. When folding them into the batter, you must be incredibly gentle.

I once rushed this stage and ended up with a dense brick instead of a Moist cornmeal and almond bake .

Imagine you are handling precious, non-human vertebrae—it's delicate work! Use a slicing motion with your spatula, pulling the light batter over the dense whites.

No aggressive stirring!

4. Bake. Pour the mixture into your prepared pan. Slide it into the oven at 175° C ( 350° F) for 50 to 60 minutes .

It should look deeply golden. A skewer inserted right into the centre must come out clean.

Pro Tips for the Best Rustic Italian Polenta Dessert

The Soaking Secret: For a truly phenomenal Rosemary lemon drizzle cake , the temperature contrast matters hugely. Poke those holes deeply while the cake is still piping warm in the tin.

Crucially, the simple syrup you make for the drizzle must be hot . This ensures maximum saturation, giving you that incredibly moist finish.

Mistake to Avoid: Overmixing the batter after adding the dry ingredients is the quickest route to toughness. Be gentle.

Serving Glory: If you want that perfect showstopper finish, don't skip the Polenta cake with mascarpone serving suggestions . A big dollop of whipped mascarpone alongside this gorgeous polenta cake elevates it completely.

It turns this simple Rustic Italian polenta dessert into something truly decadent and memorable. Honestly, this Citrus polenta loaf cake will be gone in minutes.

Your Questions Answered: Notes, Tips, and Cake Chat

Right, you’ve mastered the technique (especially knowing how to fold egg whites into cake batter —phew!). Now for the really fun stuff.

This Lemon almond polenta cake recipe is truly special. I swear, the first time I made this rustic Italian polenta dessert , I ate half the loaf myself.

Honestly. It’s hard to stop!

Plating Your Italian Sunshine

How do you serve this amazing gluten-free polenta cake ? For this incredible Rosemary lemon drizzle cake , less is absolutely more. You want the cake to be the star.

My favourite suggestion? Go totally Italian for the best results. A dollop of plain whipped cream is fine. But better? Try Polenta cake with mascarpone serving suggestions .

Whip up some Italian mascarpone with a teaspoon of vanilla extract. Serve a warm slice with fresh raspberries. Oh my gosh, that rich, creamy tang next to the sharp citrus? Divine.

It’s like sunshine on a plate.

Keeping Your Cake Fresh

This gorgeous Citrus polenta loaf cake stays wonderfully moist, thanks to all that almond meal. The polenta cake lasts well for four to five days.

Just keep it snug in an airtight container. It’s fine on the counter for a couple of days. The lemon syrup acts like a preservative, you know?

If you want it lasting longer, shove it in the fridge. Want to reheat it? I sometimes zap a slice for 15 seconds in the microwave.

It brings back that fresh, soft crumb magic. But heed my warning: Don’t try freezing it once the drizzle is on.

The moist cornmeal and almond bake texture gets a bit odd when thawed.

Simple Swaps and Dietary Tweaks

Need swaps? I get it. This Torta di polenta recipe is super adaptable.

For those who need variations: This is a brilliant moist cornmeal and almond bake . For those who can’t do nuts, try sunflower seed meal instead of ground almonds.

It gives a similar texture. Sometimes people ask about a fine cornmeal baking substitute . If you want an extremely smooth texture, try rice flour.

Just remember, you lose that distinct polenta cake crunch. If it’s autumn, swap the lemon zest for orange. Add a pinch of nutmeg.

Instant seasonal hug!

Quick Nutrition Snapshot

Okay, let’s be real. This isn’t a low-calorie recipe. But hey, this Torta di polenta recipe uses nuts and cornmeal.

It's naturally a gluten-free polenta cake , which is a great bonus if you need that. The almonds bring healthy fats and protein, and you are using real ingredients.

I always tell myself the lemon juice makes it a health food. (I know, wishful thinking!) Seriously though, baking your own treats is better than store-bought junk.

Go forth and enjoy every single crumb of your beautiful polenta cake ! You’ve earned it.