A few years ago, I found myself looking for a cake recipe that was both light and rich. Something a bit different, but not so unusual that it would scare away the family at Sunday dinner. That’s when I stumbled upon Jamie Oliver’s Polenta Lemon Cake. From the moment I tasted it, I knew it was something special. It had the perfect balance of zesty lemon and a tender, moist crumb, with a slightly grainy texture from the polenta. It wasn’t just a cake, it was a revelation. And now, it’s one of my go-to recipes for any occasion.
What makes this cake stand out is how simple yet sophisticated it is. The blend of polenta and ground almonds gives it a unique flavor, while the lemon zest and juice create a burst of freshness. This cake feels light, but it’s substantial enough to make a real impact.
Jamie Oliver’s Polenta Lemon Cake Recipe
Jamie Oliver’s recipe has become somewhat of a household legend. I love that it’s not one of those recipes that needs special equipment or hard-to-find ingredients. It’s simple, elegant, and the kind of cake you can whip up with ease when you have a craving for something sweet and citrusy.
What makes it even better is the way it’s constructed. There’s no flour in it, which means it’s naturally gluten-free. The polenta gives it that beautiful golden texture, while the ground almonds provide depth and richness.
Ingredients Needed
To recreate Jamie’s famous cake, you’ll need the following ingredients:
- 250g Polenta: This is the key ingredient, giving the cake its signature texture.
- 250g Ground Almonds: Adds moisture and flavor to the cake.
- 250g Caster Sugar: A delicate sweetness without being overpowering.
- 250g Unsalted Butter: You can’t skimp on this – it brings the richness.
- 4 Large Eggs: Provides structure and helps the cake rise.
- 2 Lemons: Zest and juice. This is where the magic happens; it brings the cake to life with its refreshing citrusy zing.
- 1 tsp Baking Powder: Even though the cake doesn’t have flour, you still need a bit of help with rising.
- A pinch of Salt: To balance the sweetness.
- Icing Sugar (for dusting): Optional but adds a nice finishing touch.
How To Make Jamie Oliver’s Polenta Lemon Cake
The beauty of this cake is in how quickly and easily it comes together. Here’s how to make it:
- Preheat your oven to 180°C (350°F), and line a round cake tin with parchment paper. Grease it well to avoid sticking.
- Cream the butter and sugar together in a large bowl until light and fluffy. I love this part because the butter and sugar blend into a smooth, almost whipped texture that smells like a dream.
- Beat in the eggs one at a time, mixing well after each addition. It helps the batter come together without any curdling.
- Zest and juice the lemons. Add both to the mixture along with the polenta, ground almonds, baking powder, and a pinch of salt.
- Mix everything together until you get a thick batter. It should have a slightly grainy texture from the polenta but still be smooth.
- Pour the mixture into your prepared cake tin and smooth the top with a spatula.
- Bake for about 40-45 minutes, or until a skewer inserted into the center comes out clean. I usually check around the 35-minute mark because ovens can vary.
- Allow the cake to cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely.
- Dust with icing sugar if you like, and serve with a cup of tea.
Ingredient Science Spotlight
- Polenta: Polenta is made from ground corn, and while it’s traditionally used in savory dishes, in cakes, it adds an earthy, slightly nutty flavor and a tender crumb. The grainy texture also gives the cake a unique bite.
- Ground Almonds: Ground almonds are essential here. They provide fat and moisture, which helps keep the cake soft without being too heavy. They also add a rich, almost buttery flavor that complements the lemon perfectly.
- Lemon: The zest and juice bring acidity to the cake, cutting through the richness of the butter and almonds. The citrus helps balance the sweetness and makes each bite feel light and refreshing.
Expert Tips
- Don’t overmix the batter. Polenta is delicate, and overmixing can make it tough. Stir until just combined for a light texture.
- Use room temperature ingredients. This helps everything mix together more smoothly and evenly, resulting in a better rise.
- Test the cake early. Start checking for doneness around 35 minutes. Every oven behaves differently, and you don’t want it overcooked.
- Let it cool completely. The cake actually gets better the next day when all the flavors have had time to meld, so resist the urge to dive in right away.
Recipe Variations
- Add a glaze: A simple lemon glaze can add an extra layer of zing. Mix powdered sugar with lemon juice and drizzle over the cooled cake.
- Use orange instead of lemon: If you want to change things up, try using orange zest and juice for a sweeter, less tart flavor.
- Mix in fresh berries: Add a handful of blueberries or raspberries to the batter for a burst of color and a pop of sweetness.
- Make it dairy-free: Swap the butter for coconut oil and use a non-dairy milk in place of any dairy if you need to make this cake vegan or lactose-free.
Final Words
What I love about this cake is how versatile it is. It’s perfect for a casual afternoon tea or dressed up for a special event. It’s the kind of dessert that doesn’t require fussing or intricate techniques, but still impresses with its flavor and texture. Whether you stick to Jamie’s original recipe or try a few variations, you’re bound to create something delicious.
FAQs
Can I Make Jamie Oliver’s Polenta Lemon Cake Gluten-free?
Yes! Polenta is naturally gluten-free, so you don’t need to worry about flour. Just check the other ingredients to make sure they’re also gluten-free.
How Long Does Jamie Oliver’s Polenta Lemon Cake Keep Fresh?
It stays fresh for up to 3 days at room temperature. If you want to keep it longer, store it in the fridge for about a week.
Can I Substitute The Lemon In Jamie Oliver’s Polenta Lemon Cake?
If you’re not into lemon, you can use orange zest for a different citrus twist. It’ll still be delicious!