I came across some beautiful lemons in the shop the other day and have been waiting for an idea to ping into my head on what use them in, then I realised I hadn’t made a lemon polenta cake for ages; its a great one too if you are gluten intolerant as there is no flour used; as long as you also use a gluten free baking powder too as some of them are not gluten free!
The eagle eyed amongst you may have noticed that the heading for this blog also has says summer trifle…indeed it does. The blog started out with me making a lemon polenta cake, only to be distracted when baking it and I hadn’t put the oven onto the right temperature (Eeeek) This resulted in a cake with a centre that had sunk - oops.
I like my food to be tempting and edible in the photos, partly because I am a perfectionist, but also I would like to inspire you to make it too, so a sunk cake was no good. They say that when life gives you lemons, make lemonade - maybe we could amend this to - when your lemon cake sinks, make lemon trifle!
I had some beautiful donut peaches that had just hit the perfect ripeness, some creme fraiche in the fridge that needed using up and a little bit of lemon curd left from a wedding cake; mix them together and you have a delicious trifle.
Lemon Polenta Cake Summer Trifle
For the cake
165g unsalted butter, softened
150g caster sugar
2 lemons, zest and juice
2 large free-range eggs
1/2 tsp vanilla extract
175g ground almonds
1 tsp baking powder
pinch of salt
For the trifle
200ml creme fraiche
8 tbsp lemon curd
4 ripe donut peaches
few blueberries and mint leaves for decoration (optional)
Preheat oven to 180ºC, butter and line a medium sized loaf tin.
In a mixer, beat together the butter and caster sugar for 5 minutes until pale and fluffy.
Add in the zest of 2 lemons along with 2 tablespoons of lemon juice and beat again until combined.
Add in one egg at a time, eating well between each one and then finally beat in the vanilla extract.
In a separate bowl, mix together the ground almonds, polenta and baking powder and then fold into the wet mixture until fully combined.
Spoon the cake mixture into the loaf tin and smooth out the top so that it’s level, bake in the oven for 45-50 minutes or until a skewer comes out clean when poked in.
Leave to cool in the tin and then transfer to a wire rack to cool completely.
To assemble the trifles, take four glass bowls or dishes (I prefer glass so you can see all the beautiful layers) - in each one, place a couple of cubes of the polenta cake in the bottom, then a tablespoon of lemon curd, then half of one peach (sliced) then a big dollop of creme fraiche and repeat the layers once more and top with a few blueberries and a mint leaf.
So there you have it, a rescued dessert that turns out to be perfect for summer!