The River Cafe is well-known for its tasty lemon polenta cake. It’s a favorite among those who love desserts for its sour lemon taste and different feel. Looking for a cake that is gluten-free but still tastes incredible? This lemon polenta cake is the answer.
It’s made with simple, yet tasty, ingredients. These include butter, sugar, eggs, ground almonds, and lemon zest. It also uses lemon juice, polenta, baking powder, and salt. This cake is perfect for all events, bringing with it a light texture and a soft, tasty crumb.
Not just tasty by itself, this cake goes well with many things. Try it with a sweet blackberry compote. Or go for the choice of caramelized blood oranges. These options make the dessert even more memorable.
Don’t wait any longer. Try making River Cafe’s lemon polenta cake at home with this recipe. Your friends and family will love it. Your taste buds will be very happy!
Each item brings a special zing or texture to the cake. The mix of almonds, polenta, and lemon makes it sweet and citrusy.
The Preparation
Making a great lemon polenta cake is all about precise steps. Here’s how to whip up this dessert:
Cream the unsalted butter and sugar until light and fluffy.
Then, mix in the ground almonds and vanilla extract well.
Gently add eggs one by one, fully mixing before the next.
Now stir in the lemon zest, juice, polenta, baking powder, and a bit of salt.
Evenly pour the mix into a cake tin.
Bake at 170°C for around 30 minutes until a toothpick comes out clean.
Let it cool fully in the tin before moving it to a rack.
The baking time can change, so check the cake often. Cooling in the tin keeps the cake moist and in shape.
Now that you have the recipe for River Cafe’s lemon polenta cake, get ready to bake. It’s time to make your own delicious dessert!
Serving Suggestions
Lemon polenta cake pairs well with many tasty sides. It brings out a mix of sweet and sour flavors. Here are two great ways to serve it:
Blackberry Compote: A spoon of blackberry compote next to your cake is a favorite choice. Make the compote by warming blackberries with water and a bit of icing sugar. Then, let them get soft and sweet. Its purple color looks great with the yellow cake. And, it gives a fresh, fruity taste.
Caramelized Blood Oranges: Try a winter twist by adding caramelized blood oranges and crème fraîche. Cooking the oranges this way brings out their sweet side. The crème fraîche’s tang goes perfectly with the cake’s lemony taste.
These serving ideas make the lemon polenta cake even better. They mix well with the cake’s flavors. These ideas are perfect if you like unique desserts.
Conclusion
River Cafe’s lemon polenta cake is a must-try for dessert lovers. Gluten-free and light, it’s loved for its taste. It’s great alone or with blackberry compote or caramelized blood oranges.
Have a slice for breakfast or end with this tasty dessert. It’s perfect for any occasion. You’ll love the mix of lemon and soft polenta.
Don’t miss out on this delicious cake. The recipe is simple to follow. It’s gluten-free and has a zesty taste. The River Cafe’s recipe is a work of art. Enjoy this incredible dessert!
FAQ
What makes River Cafe’s lemon polenta cake recipe famous?
The cake is famous for its tangy taste and its different texture.
What are the ingredients used in the lemon polenta cake recipe?
You’ll need unsalted butter, sugar, eggs, and ground almonds. Also, use vanilla extract, lemon zest and juice, polenta, baking powder, and salt. Don’t forget the blackberries.
How is the lemon polenta cake prepared?
First, you cream the butter and sugar. Add ground almonds and vanilla. Then slowly mix in the eggs. Next, add lemon zest and juice. Fold in polenta, baking powder, and salt. Finally, spoon the mixture into a cake tin that you’ve prepared. Bake it at 170C for around 30 minutes. Make sure to cool it in the tin before taking it out.
What are some serving suggestions for the lemon polenta cake?
You can serve it with a blackberry compote or caramelized blood oranges.
Can the lemon polenta cake be served on its own?
Definitely, the cake is perfect as a solo dessert.
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