Lemon, thyme and polenta cake
This may sound like an odd combination but I promise it is light, fluffy and heavenly.
When I was a student, I lived in Manchester. At the time there weren’t as many restaurants around as there are now. So if you wanted to eat out, you would either go for a chinese in China Town, an indian in Rusholme or an italian on Deansgate.
Luckily for us, the food in the city has evolved along with the people. People from around the world have brought us their culinary delights (thank you very much). Nowadays, you can sample cuisine from almost anywhere on the globe!
Back in the day (wow, I sound ancient) when we used to venture out of the city, it would always be to Liverpool. For food, if we weren’t at Kimos, we would always end up at an Italian. I can’t just walk past that sentence without a little diversion here..Kimos. Oh Kimos. Yes, the last time I went was ten years ago but I still want to talk about this place. Last week, myself and my sister in law got into a mutually excited conversation about this delightful place serving the most delicious mediterranean food. I wonder if it is as good as it used to be? (Might need to grab a bib if I continue to drool like this).
Anyway, now that’s out of my system..the reason I have been banging on about the food when I was a student? When we would go to the Italian in Liverpool, we would either have a chocolate dessert or a lemon cake. The lemon cake was unbelievably light and fluffy so I asked them what made it that way and they said polenta. I was like, ‘oh…what’s that though..’
Years later, I tried to recreate said cake with a bit of thyme to top the cake, just like they did.
I love lemon cakes to begin with and could quite happily make and eat some lemon cake every day. This one is a little different and in my opinion just as inviting as a lemon drizzle. I genuinely feel like I should put the laptop down and go make one right now.
- 250g unsalted butter
- 250g caster sugar
- 100g plain flour
- 1 tsp baking powder
- 150g fine polenta
- 3 eggs
- 15g lemon juice
- 2 lemons (zest and juice)
- 175g caster sugar
- 1 tbsp thyme leaves
- Preheat oven to gas mark 4.
- Beat together the unsalted butter and caster sugar until pale and creamy.
- Add the eggs, one at a time, slowly mixing as you go.
- Sift in the flour, baking powder and polenta.
- Add the set and juice of the lemons.
- Line a small baking tin with parchment paper. I use a 34 x 20 cm rectangular tin, then spoon in the mixture and level the top with the back of a spoon.
- Bake for 20 minutes.
- Mix the ingredients for the drizzle and add to the top of the cake whilst it is still hot.