Lemon Polenta Cake ft Meg Rivers Artisan Bakery!

lemon polenta cake

Lemon polenta cake; fresh lemon juice and zest act as a nice counterpoint to the dense, buttery flavour of this cake. A perfect Summer bake!

Do you ever have one of those days where you feel like you need cake delivered to your door?

Every day you say?? Same here, to be honest.

Funny you should say that, as today’s post is a super summery guest recipe from British baking company, Meg Rivers!

Meg Rivers offer small batch, good old fashioned cakes, delivered right to your doorstep. How cool is that??

Meg Rivers’ interest in baking began as a child in the family owned teashop. Always passionate about healthy eating, she later started baking cakes for her children, using only natural ingredients. Friends and neighbours began asking her to bake cakes for them too and requests to send them as gifts overseas gave her the idea to turn her hobby into her career. Soon the kitchen of her home proved insufficient to cope with demand and the business moved to a picturesque bakery in the Warwickshire village of Middle Tysoe.

Over the ensuing years the business continued to grow, gaining awards and plaudits along the way, and now serves thousands of mail order customers worldwide. Following Meg Rivers’ untimely death in January 2001, ownership of the business passed to Julian Day, a family friend and former colleague.

In 2002 the business moved to a brand new bakery in the nearby village of Blackwell. Baking continues using Meg Rivers’ original recipes and methods and with the same commitment to producing wholesome and delicious foods. We use only the best available ingredients, locally sourced where possible. We don’t add any artificial flavourings, colourings or preservatives. Cakes are made in small batches and every cake is finished and decorated by hand, delivered by post to your door.

Mouth watering yet? DAMN RIGHT IT IS.

I’ll hand over to the capable people at Meg Rivers, who have been kind enough to share their lemon polenta cake recipe:

lemon polenta cake

Polenta flour gives a wonderful yellow colour with a pleasing grainy texture and has the added bonus of being suitable for those with an intolerance to wheat flour. Fresh lemon juice and zest act as a nice counterpoint to the dense, buttery flavour of this cake.

First of all, you’ll need to preheat your oven – 170 degrees for conventional ovens or 150 degrees for fan ovens, and line an 18cm diameter round cake tin with a cake tin liner or greaseproof paper.

Using a zester or fine grater, take the zest from both lemons, and squeeze the juice from one lemon.

Using a hand held electric mixer, or just a trusty wooden spoon, beat the butter and sugar.

Add the eggs one at a time, ensuring each egg is fully incorporated into the mixture before adding the next.

Stir in the lemon juice and zest, followed by the ground almonds, polenta and baking powder.

Spoon the mixture into the lined cake tin and bake for 80 – 90 minutes.

Remove from oven and allow to stand for a while.

When cool enough to handle, remove from tin of the tin and turn out onto a rack to continue cooling.

This lovely Lemon Polenta Cake keeps for 4 – 5 days in an airtight container.

If you need to stock up on any ingredients or equipment to make this lovely cake, simply click on any of the images below:

I’d like to give a huge thanks to Meg Rivers again for sharing this dreamy Lemon Polenta Cake recipe. Don’t forget, Meg Rivers offer cakes by post!

I hope to see you guys here again sometime soon!

Lemon Polenta Cake

Yield: 8-10 slices

Lemon Polenta Cake

Fresh lemon juice and zest act as a nice counterpoint to the dense, buttery flavour of this cake. A perfect Summer bake!

Ingredients

  • 220g salted butter, softened
  • 220g caster sugar
  • 4 eggs, beaten
  • 2 lemons, large
  • 190g ground almonds
  • 125g polenta flour
  • 1½ tsp baking powder

Instructions

  1. Preheat oven - 170 degrees for conventional ovens or 150 for fan ovens - and line an 18cm diameter round cake tin with a cake tin liner or greaseproof paper.
  2. Using a zester or fine grater, take the zest from both lemons, and squeeze the juice from one lemon.
  3. Using a hand held electric mixer, or just a trusty wooden spoon, beat the butter and sugar.
  4. Add the eggs one at a time, ensuring each egg is fully incorporated into the mixture before adding the next.
  5. Stir in the lemon juice and zest, followed by the ground almonds, polenta and baking powder.
  6. Spoon the mixture into the lined cake tin and level off.
  7. Bake for 80 – 90 minutes.
  8. Remove from oven and allow to stand for a while.
  9. When cool enough to handle, remove from tin of the tin and turn out onto a rack to continue cooling. Keeps for 4 – 5 days in an airtight container.
  10. Enjoy!
http://maverickbaking.com/lemon-polenta-cake/

 

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