Recipe: Lemony Almond & Polenta Cake from Sophie Thompson’s My Family Kitchen
Fuss Free Flavours
Fuss Free Flavours
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  • 150 g polenta 150g ground almonds 150g caster sugar 1tsp baking powder 200g soft butter, plus extra for greasing 3 large eggs zest & juice of 3 large lemons 100g icing sugar, sifted 20g flaked almonds, toasted Instructions Preheat the oven to 180C /160C fan/Gas 4. Lightly grease and base line a 20cm springform cake tin. Place the polenta, ground almonds, caster sugar and butter in the bowl of a food processor. Blitz together for about 30 seconds to combine. Add the eggs one at a time, whizzing after each one to incorporate well. Add the lemon zest and whizz again for about 20 seconds. Spoon the mixture into your prepared tin and smooth over the top. Bake in the centre of the oven for 45minutes, or until golden and coming away slightly from the edges of the tin. Meanwhile mix the icing sugar with the lemon juice (about 100ml) in a bowl and whisk together until smooth. When the cakes comes out of the oven, use a skewer to make holes all over the top of the cake, and while still warm, pour your lemony syrup over the top. Scatter over the toasted flaked almonds, while the cake is still sticky, and leave to cool in the tin. Remove from the tin when cold and serve - splendid on its own or with a big dollop of Whim Wham [an orange custard also from the book] on the side, Notes Recipe extracted from My Family Kitchen by Sophie Thompson.I made this in a stand mixer rather than a food processor. 3.3.3077
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