The lemon in this Italian-inspired cake has a deliciously tart kick, while polenta and almonds add a slightly textured, incredibly moist element. A hint of rosemary is a perfect aromatic match for the citrus and gives it a nice point of difference. If you or anyone you know is gluten intolerant, prepare to find a new favourite sweet treat!
200g soft unsalted butter, plus extra for greasing
1 tsp rosemary leaves, finely chopped
zest of 2 lemons
1 cup caster sugar
2 cups ground almonds
2/3 cup fine polenta
1½ tsp baking powder
3 eggs
Lemon drizzle icing
Juice of 3 lemons
zest of 1 lemon
300g icing sugar
- Preheat oven to 180°C (160°C fan). Grease and line a 23cm springform cake tin with baking paper.
- Using an electric mixer, beat together butter, rosemary, lemon zest and sugar until pale and creamy.
- In a bowl, combine ground almonds, polenta and baking powder. Fold one-third of this into the butter-sugar mixture. Mix in one egg, then alternate mixing in remaining dry ingredients and eggs until completely combined.
- Pour mixture into prepared tin and bake 35-40 minutes until golden and the sides of cake have come away slightly from the tin. A skewer inserted in the middle should come out clean. Leave in tin to cool then turn out on to serving rack or plate.
- To make icing, in a small bowl combine lemon juice, zest and icing sugar, stirring until sugar dissolves.
- Drizzle icing over cake in batches, allowing a little to set before spooning over more. Sprinkle over extra rosemary leaves if desired. Serve in slices with crème fraiche or whipped cream for dolloping.