When I first tried Jamie Oliver’s Polenta Lemon Cake, I was skeptical. The idea of combining polenta with cake sounded strange to me. But the moment I took my first bite, I was hooked. It was everything I didn’t know I needed in a dessert: dense, moist, with a perfect tangy zing from the lemon. The texture was like no cake I had ever tasted, with the polenta giving it a slight crunch in the most pleasant way. Ever since then, it’s become a go-to recipe in my kitchen. It’s simple, yet surprisingly sophisticated.
Let me walk you through everything about this cake – from the ingredients to expert tips to make it the best version possible.
Jamie Oliver’s Polenta Lemon Cake Recipe
Jamie Oliver’s Polenta Lemon Cake is an example of how humble ingredients can come together to create something extraordinary. It’s gluten-free, which is a huge win for anyone with dietary restrictions. But even if you don’t need to avoid gluten, the texture alone makes it worth trying. You get that perfect balance of sweetness from the sugar and a refreshing lemony kick that keeps the cake from feeling overly rich.
What I love most is how Jamie keeps it simple – no fancy equipment or complicated techniques. You don’t even need a stand mixer. All you need is a bowl, a whisk, and a little patience while it bakes.
Ingredients Needed
I was pleasantly surprised by how few ingredients are needed for this cake. They’re all things I typically have around the kitchen, which makes it super convenient. Here’s what you’ll need:
- Polenta – This gives the cake its unique texture. It’s made from ground cornmeal, so it adds a slight crunch.
- Ground almonds – They give the cake richness and moisture. They’re a nice alternative to flour, which makes this recipe gluten-free.
- Lemon zest – The zest is key for that fresh lemon flavor that shines through.
- Lemon juice – Adds a tangy sweetness to balance the richness of the almonds.
- Butter – You need some fat to help bind everything together and give the cake its moist crumb.
- Eggs – These provide structure and stability for the cake. They also help with the rise.
- Baking powder – Even though the cake is dense, a little baking powder will help it lift just enough.
- Sugar – For sweetness. You’ll also use some sugar for the syrup to drizzle over the cake after it bakes.
- Vanilla extract – Adds depth to the flavor.
You can usually find all of these at a regular grocery store, which is part of what makes this recipe so accessible.
How To Make Jamie Oliver’s Polenta Lemon Cake
Making this cake is a breeze. There’s no need for heavy mixers or complicated steps. Here’s how I go about it:
- Preheat the oven to 180°C (350°F). Grease a cake tin with butter and line the bottom with parchment paper. This ensures the cake comes out perfectly without sticking.
- Whisk together dry ingredients. In a bowl, mix your polenta, ground almonds, and baking powder.
- Beat eggs and sugar. In another large bowl, whisk the eggs and sugar until light and fluffy. This step is key to getting the right texture – don’t rush it.
- Add melted butter and lemon zest. Stir in the melted butter, lemon zest, and vanilla extract. Mix until it’s fully combined.
- Combine dry and wet ingredients. Gradually fold in your dry ingredients. Be gentle so the batter stays airy. Then add lemon juice and mix just enough to combine.
- Bake the cake. Pour the batter into your prepared cake tin and bake for 30-35 minutes. It’s done when a toothpick inserted comes out clean, or the top is golden and firm.
- Make the syrup. While the cake is baking, combine lemon juice and sugar in a small saucepan. Heat until the sugar dissolves and the syrup thickens.
- Drizzle the syrup. Once the cake is out of the oven and slightly cooled, pour the lemon syrup over it. The cake will soak it up, making it even more moist.
The result is a dense, moist cake with a burst of citrus flavor. The syrup adds a final touch of sweetness that really elevates it.
Ingredient Science Spotlight
One of the things that fascinated me about this cake is how simple ingredients come together to create such a unique texture. Let’s break it down a bit:
- Polenta: The ground cornmeal adds a bit of crunch. This is why the cake has a firmer texture compared to traditional cakes made with flour.
- Ground Almonds: These provide moisture and richness. Almonds are naturally high in fat, which helps keep the cake from being dry.
- Butter: Butter creates the richness in the cake and helps give it that moist, tender crumb.
- Eggs: The eggs are the structural foundation. The proteins in the eggs help the cake set as it bakes.
- Lemon: Not only does lemon give flavor, but it also helps balance out the richness of the cake. The acidity in the lemon reacts with the baking powder to create a little lift in the cake, helping it rise despite being so dense.
Expert Tips
Making this cake is pretty straightforward, but here are a few tips to elevate it:
- Use room temperature ingredients: This ensures the butter and eggs mix better and leads to a smoother batter.
- Don’t overmix the batter: When folding in the dry ingredients, be gentle. Overmixing can lead to a denser cake than you want.
- Use fresh lemons: Fresh lemon zest has a more vibrant flavor than bottled lemon juice. Trust me, it makes a difference!
- Let it cool before drizzling the syrup: This allows the cake to absorb the syrup better, making it extra moist.
Recipe Variations
While the original recipe is fantastic on its own, there are ways to make it even more personalized:
- Add poppy seeds: A handful of poppy seeds mixed in can add an interesting texture and a little extra flavor.
- Blueberries: For a fruity twist, add a cup of fresh blueberries to the batter. The burst of flavor is amazing.
- Herb infusion: Try infusing the syrup with rosemary or thyme for a more savory note that pairs wonderfully with the lemon.
You can also experiment with different types of citrus. Oranges and limes could provide a unique spin while still maintaining that refreshing zing.
Final Words
If you’re looking for a simple, elegant dessert, this cake delivers. It’s perfect for an afternoon tea or as a special treat for a dinner party. It’s the kind of dessert that impresses without making you sweat in the kitchen. And for gluten-free folks, it’s an absolute game changer.
FAQs
What Makes Jamie Oliver’s Polenta Lemon Cake Unique?
It uses polenta instead of flour, giving the cake a moist and slightly gritty texture that pairs beautifully with the zingy lemon flavor.
Can I Substitute Ingredients In The Recipe?
Yes! You can swap the polenta for almond meal or use a gluten-free flour if you prefer a different texture or need a gluten-free option.
How Can I Make The Cake More Flavorful?
Try adding a bit of lemon zest or a splash of limoncello to enhance the lemony taste. You could also add a handful of blueberries for a fun twist.