Sharing our favourite recipes...Fig & Olive's Lemon Polenta Drizzle Cake
In the Kitchen: Fig & Olive's legendary Lemon Polenta Drizzle Cake
Fig & Olive is an independant artisan café and bakery at Redbrick, owner Vanessa has shared her recipe for her legendary Lemon Polenta Drizzle Cake.
“Our Lemon Polenta Drizzle cake is by far our customer’s favourite cake and is super easy to create, give it a go at home and impress your family"
Vanessa, Owner of Fig & Olive Café, Redbrick
What you'll need
For the cake
- 300g unsalted butter
- 300g caster sugar
- 300g ground almonds
- 150g polenta
- 5 large eggs
- Zest of 2 lemons
For the lemon syrup
- Caster sugar
- Juice of 2 lemons
What to do
- Pre-heat oven at 180C / fan 160C / gas mark 4
- Lightly butter and line an 8inch / 20cm loose bottom cake tin and set aside
- In a large bowl cream together the butter and sugar, mix in the polenta and ground almonds
- Whisk in the eggs one at a time
- Zest the 2 lemons into the bowl and mix in with a large spoon
- Bake in the oven for around 45 minutes
- Set cake on the side to cool
- In a shallow non-stick pan put in the juice of 2 lemons once starting to bubble start adding a small amount of caster sugar until this becomes a syrup
- Once cake cooled take out of tin and make some small holes in the top of your cake with a skewer (for the syrup to soak in) and pour over the syrup
