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
Ingredients:
250g butter
(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)
Citrus syrup:
1/2 cup caster sugar
Juice of 2 limes
Zest of 1 lime
1/3 cup water
Method:
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)
Citrus syrup
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.
Drooool. I love polenta cakes, so moist and delish.
This looks mouthwateringly delicious!
Thanks Lorna. This one goes way back with a request from some work colleagues for a lime something and gluten free treat! The polenta is a lovely addition.
I really need to revisit some of my old recipes and rediscover these. I feel like I’ve learnt so much in a year with the photography and my writing, I just hope to improve on what I’ve already learnt!
I was sorry I hadn’t seen this one before, it looks so good! Have you really only been doing this for a year? You’ve achieved such a lot, and every recipe of yours that I’ve tried had worked really well, so thank you for producing all these wonderful things.
Pretty much! Just over a year and still going. I guess that’s something I’m pleased with as (I wasn’t sure) if blogging was really for me.
Believe it or not, I did get very uninspired just after Christmas, I returned from overseas quite exhausted after my holiday (I know it sounds weird but sometimes that happens!)
Work was busy, school was busy and I needed a new venture. Hence I decided to post less but (provide better content) in the short food videos and so far, I’ve had such a positive experience and great, great learning curve!
Thank you for your encouragement and I can see your having the same impact with your readers. Your knowledge and love for Scotland is very inspiring and I know those goals seem like a hard slog (in a distant future,) but soon your efforts will pay off I’m sure!
I know what you mean about being exhausted after a holiday, especially one as full on as yours must have been with all the travelling and seeing family. It can be great, but very tiring.
I think your idea of posting less but improving the content (not that it needed improving) is a very good one; that way, you enjoy it more, I think.
Your encouragement of my blogging is also much appreciated, thank you, and I do believe that hard work pays off in the end. You just have to keep at it, keep believing, and stay positive if you can.