POLENTA, ALMOND AND LEMON CAKE

Polenta Almond and Lemon Cake

When Richard [Ruth’s — The River Cafe co-creator — husband], opposite, has this cake he pours a glass of grappa over the top. In Vernazza, we have it for breakfast at Gianni Franzi’s with a cappuccino. In winter, we serve this cake with caramelized blood oranges and crème fraîche.

Ingredients

unsalted butter, for the pan

1 lb (450g) unsalted butter, softened

1 lb (450g) granulated sugar

1 lb (450g) ground almonds

2 tsp good vanilla extract

6 eggs

finely grated zest of 4 lemons

juice of 1 lemon

1/2 lb (225g) polenta

1 1/2 tsp baking powder

1/4 tsp sea salt

Instructions

• Preheat the oven to 320°F (160°C). Butter and line a 12-inch (30cm) round and 3-inch (7.5cm) deep cake pan with parchment paper.
• Beat the butter and sugar together using an electric mixer 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 juice, the polenta, baking powder and salt.
• Spoon into the prepared pan. Bake for 45–50 minutes or until the cake is set and deep brown on top. Cool in the pan.