Polenta cake with lime syrup
I’ve made this recipe gluten free as (I was sharing) with some workmates who have dietary requirements! As with all things, substitution is the key!
Preparation Time: 20min
Cooking Time: 40 min
Resting time:30 min
(this is an extraordinary amount but the idea is the eggs, butter and sugar slow bake with the polenta to give that custard like taste & that ultra soft crumble texture. Hence the resting time is important to allow it to set)
1 cup caster sugar
Zest of 1 lime
1 cup polenta (instant preferable)
1 cup rice flour
Pinch of salt
1/4 tsp baking powder (check label if you require a gluten free alternative)
1/2 cup full cream milk
3 egg yolks, 1 egg whole
(I had left over egg yolks from a meringue torte I made, but use whole eggs if you prefer. I must say using the yolks gives it the most fantastic yellow hue)
1/2 cup caster sugar
Juice of 2 limes
Zest of 1 lime
1/3 cup water
Preheat the oven to (180C).
Brush a round pan with oil and line the base and sides with baking paper. Cream butter and sugar in a large bowl until light and fluffy,
Add the zest from 1 lime & beat until thoroughly combined.
Add the egg yolks/whole egg beating well after this addition.
The mixture might look curdled at this stage. Next add the polenta, flour, milk and a pinch of salt.
Add the baking powder, stir until the mixture is smooth.
Spoon the mixture into the prepared pan and smooth the surface.
Bake for 40 minutes, you should have some lovely caramelisation happening on the sides by now.
Set the cake aside for at least 10 minutes before turning out of the tin, (start making the citrus syrup at this stage)
Combine all the ingredients in a pan.
Stir over low heat, stir until the sugar is dissolved.
Bring to the boil, reduce the heat and continue to simmer for about 10 minutes, or until slightly thickened.
Drizzle with citrus syrup, rest for another 20 mins to allow the syrup to absorb.
Serve and enjoy!
I might normally opt for cream but I believe this cake would be equally great with plain Greek yogurt or creme fraiche too.