Chef Chris Hoffmann of Cafe des Arts in Franschhoek shared his Lemon polenta cake recipe to be paired with the 2012 Leopard’s Leap Culinaria Pinot Noir Chardonnay.
Try this easy recipe – it is ideal for dessert or just something special for the weekend – especially when served with a beautiful glass of wine!
Lemon Polenta Cake Recipe
Serves 6 – 8
For the lemon marmalade
2 lemons, thinly sliced
220 g sugar
375 ml (1½ cup) water
For the cake
200 g soft butter
200 g castor sugar
200 g ground almonds
100 g fine polenta
7,5 ml (1½ tsp) baking powder
3 large eggs
grated zest of 2 lemons
For the syrup
juice of 2 lemons
125 g icing sugar
double cream, to serve
Preheat oven to 160 °C. Line the bottom and sides of a 23 cm spring form tin with baking paper.
For the glazed lemon topping, place the lemon slices in a saucepan and cover with cold water. Bring to the boil and simmer for 30 minutes. Drain and add the sugar and water. Boil for 30 minutes or until a syrupy consistency.
Lift the lemon slices out of the syrup and allow to cool on baking paper.
Reduce the leftover lemon syrup until halved and reserve for later.
For the cake, cream the butter and sugar until pale and creamy.
Combine the almonds, polenta and baking powder. While whisking, add the dry ingredients, alternating with the eggs.
Whisk in the lemon zest and spoon into the prepared tin. Bake for 40 minutes. The cake may seem unstable, but is ready when a cake tester inserted into the centre of the cake comes out clean. Remove from the oven. Place on a wire rack to cool in the tin.
For the syrup, bring the lemon juice and icing sugar to the boil. Prick the top of the cake with a cake tester and pour the warm syrup over the cake. Leave to cool before taking it out of its tin. Serve the cake topped with the glazed lemons, extra lemon syrup and double cream.