View original recipe at foodnetwork.co.uk

Tom Kerridge's Lemon and Rosemary Polenta Cake

Name: Tom Kerridge's Lemon and Rosemary Polenta Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: Cake; 1.1 cup butter; 1.25 cup golden caster sugar; 1 vanilla pod; 4 large eggs; 2 tsp fresh rosemary; Zest of 2 lemons; 250 g ground almonds; 150 g fine polenta; 2 tsp baking powder; Lemon and rosemary syrup; Juice from 2 lemons; 0.5 cup golden caster sugar; 3 sprig fresh rosemary; 4 tbsp water; Whipped cream to serve; 10 fl oz double cream; 2 tbsp icing sugar; 1 tsp vanilla extract

1 hr 10 min total

Baked goods
Sweet

Tom Kerridge's Lemon and Rosemary Polenta Cake includes Cake, butter, golden caster sugar. Total time: 70 minutes.

Ingredients

Cake

1⅛ cups butter, softened, plus extra for greasing

1¼ cups golden caster sugar

1 vanilla pod, seeds scraped out

4 large eggs

2 tsp fresh rosemary, finely chopped

Zest of 2 lemons

250g ground almonds

150g fine polenta

2 tsp baking powder

Lemon and rosemary syrup

Juice from 2 lemons

½ cup golden caster sugar

3 sprigs fresh rosemary

4 tbsp water

Whipped cream to serve

10 fl oz double cream

2 tbsp icing sugar

1 tsp vanilla extract

Save a private copy to scale quantities, switch units, and build a shopping list in your kitchen.

Ingredients

More like this