This recipe uses 3 full lemons - it’s like willing sunshine into your life!
The cake is an Italian recipe. You can swap Disaronno (amaretto liqueur) with vanilla extract if you prefer to skip the alcohol
Polenta is made from ground corn
Camerino Bakery is hosting a Mother’s Day dinner (with fellow Blackrock-based restaurant Sea Shanty) on Sunday evening. Tickets are available on our website www.camerino.ie
Ingredients:
For the cake
200g salted Irish butter, softened to room temperature
180g caster sugar
4 large free range egg
180g plain flour
100g fine polenta
60g ground almonds
2 tsp baking powder
Zest and juice of 1 lemon
Pinch of fine sea salt
For the syrup
80g caster sugar
Zest and juice of 2 lemons
For the cream
125ml fresh cream
2 Tbsp sifted icing sugar
1 Tbsp Disaronno
Directions:
Line a 9” round cake tin with parchment paper
Preheat the oven to 180
Using a mixer, blend the caster sugar and the soft butter and beat until light and fluffy (please scrape down the bowl a few times during this step to make sure it’s evenly mixed).
Add the eggs, one at a time, and beat in between additions.
In a separate bowl, whisk the flour, polenta, ground almond, baking powder and salt.
Stir in the flour to the butter mixture.
Finally, add the lemon juice and zest. Stir until just combined.
Pour the batter into the prepared tin and bake for 40 minutes.
Stir together the caster sugar, lemon zest and lemon juice for the syrup. Pour over the hot cake and let it rest for 20 minutes.
To serve
Whip the cream and sugar until barely soft peaks form. Add the liqueur and continue to whip until the cream is soft but scoop-able.
Serve the cake at room temperature with a generous spoon of cream alongside
