This beautiful lemon, polenta and almond cake recipe comes to us from Blue Bay Gourmet, a long-time supporter of Sample Food Festival. It comes at a perfect time when citrus is abundant and the fruit bowl is overflowing with lemons.
For those of you that might not already know or work with Blue Bay Gourmet, they are a local, family owned wholesale supplier who have become an integral part of our local hospitality industry. They are the people who work in the background to make sure our local chefs and restaurants have the best quality ingredients and have worked tirelessly since 2009 to build their business from the ground up.
River Cafe Polenta, Almond and Lemon Cake⠀⠀⠀⠀⠀⠀⠀⠀⠀
450g unsalted butter, softened⠀⠀⠀⠀⠀⠀⠀⠀⠀
450g caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
450g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 teaspoons good vanilla essence⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 free range eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
zest of 4 lemons⠀⠀⠀⠀⠀⠀⠀⠀⠀
juice of 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.1/2 teaspoons baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 teaspoon salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 160C/325F/Gas3. Butter and line a 30cm cake tin.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and lemon juice, the polenta, baking powder and salt.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Spoon into the prepared tin and bake in preheated oven for 45-50 minutes until set. The cake will be deep brown on top, when cool sieve icing sugar over.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Thanks for your support Blue Bay Gourmet and for sharing this great recipe!!
Photo credit – Nelly Le Comte Photography @nelly_foto
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