Zesty Italian Lemon Polenta Cake with Rosemary Syrup

Name: Zesty Italian Lemon Polenta Cake with Rosemary Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: Granulated Sugar; Unsalted Butter, softened; Large Eggs; Fine Polenta; Almond Flour; Lemon Zest; Baking Powder; Salt; Water; Granulated Sugar; Lemon Zest; Fresh Rosemary Sprigs; Fresh Rosemary Sprigs; Lemon Slices

A Citrusy Delight Enrobed in Earthy Sweet Syrup

This moist and fragrant cake balances sharp lemon with aromatic rosemary syrup for a truly Italian treat.

1 h 45 min
8
Intermediate

Ingredients

For the Lemon Polenta Cake

Granulated Sugar

1 cup

Unsalted Butter, softened

1 cup

Large Eggs

Fine Polenta

1 cup

Almond Flour

1 cup

Lemon Zest

Zest of 3 lemons

Baking Powder

1 teaspoon

Salt

1/2 teaspoon

For the Rosemary Syrup

Water

1 cup

Granulated Sugar

1 cup

Lemon Zest

Zest of 1 lemon

Fresh Rosemary Sprigs

3 sprigs

For the Assembly

Fresh Rosemary Sprigs

for garnish

Lemon Slices

for decoration

Preparation

Preparing the Lemon Polenta Cake

Preheat and Prepare Pan

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

Cream Butter and Sugar

In a large bowl, cream together the butter and sugar until light and fluffy.

Add Eggs

Add eggs one at a time, mixing well after each addition.

Mixing the Dry Ingredients

Combine Dry Ingredients

In a separate bowl, combine polenta, almond flour, lemon zest, baking powder, and salt.

Use fresh lemons for the zest to enhance the citrus aroma.

Fold into Wet Mixture

Gradually add the dry mixture to the wet ingredients, folding gently until combined.

Do not over-mix the batter to keep the cake tender.

Transfer Batter

Pour the batter into the prepared cake pan.

Line the base of the cake pan with parchment paper for easy removal.

Cooking Process

Baking the Cake

Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean.

Baking: 35-40 minutes at 350°F (175°C).

Making the Syrup

In a saucepan over low heat, combine water, sugar, lemon zest, and rosemary; simmer until sugar dissolves.

Syrup preparation: 10-15 minutes over low heat.

Final Touch

Brush or pour the syrup over the warm cake allowing it to soak in fully.

Plating & Serving