Lemon Polenta Cake

Name: Lemon Polenta Cake
Yield: Serves 15-20
Cuisine: Italian
Ingredients: 175 g finely ground polenta; 55 g plain flour; 1 tsp baking powder; ¼ tsp sea salt; 5 tbsp creamy natural yoghurt; 5 tbsp walnut or sunflower oil; 5 tbsp walnut or sunflower oil; Finely grated zest and juice of 2 plump lemons; 2 tbsp runny honey; ½ tsp glycerine; 2 eggs plus 2 egg whites; 2 eggs plus 2 egg whites; 100 g demerara sugar; 200 g caster sugar; 150 ml water; Butter, for greasing; Finely grated zest and juice of 1 lemon; 150 g demerara sugar; 1 tsp finely chopped fresh rosemary; 4 tbsp thick honey

Preparation info

Serves
15-20

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

This is a guest recipe from La Sagra secret tearoom. Angie started La Sagra in her living room in Putney, west London, after being inspired by my Supper Club book. She bakes English specialities, but she also makes a few Italian-style cakes, having spent many years living in Italy. This delicious cake has a lot of ingredients to prepare, but mixing it together is v

Ingredients

Europe
Italy
United Kingdom
Putney
West London
Mediterranean
Cake
Vegetarian

Ingredients

Method