Lemon Polenta Cake With Lemon Compote Recipe

Name: Lemon Polenta Cake With Lemon Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE LEMON COMPOTE; 2 None lemons; 1 cup sugar; 2 sprigs fresh rosemary; None None FOR THE LEMON POLENTA CAKE; ¼ tbsp (1 3/4 sticks) butter, softened; 1 cup sugar; 3 None eggs; 2 1/2 cups ground almonds; 1/2 cup cornmeal; 1 tsp baking powder; 1 tbsp grated lemon peel; 1/2 cup lemon juice; 1 1/2 tsp orange flower water; None None Heavy cream, for serving (optional)

Servings: persons

None None FOR THE LEMON COMPOTE
2 None lemons
1 cup sugar
2 sprigs fresh rosemary
None None FOR THE LEMON POLENTA CAKE
¼ tbsp (1 3/4 sticks) butter, softened
1 cup sugar
3 None eggs
2 1/2 cups ground almonds
1/2 cup cornmeal
1 tsp baking powder
1 tbsp grated lemon peel
1/2 cup lemon juice
1 1/2 tsp orange flower water
None None Heavy cream, for serving (optional)

1
Preheat the oven to 300u00b0F. For the lemon compote, thinly slice the lemons then cut the slices into quarters; remove the seeds. Layer the lemon pieces in a medium baking dish. Place the sugar, rosemary and 1 cup water in a small saucepan on low heat. Stir until sugar is dissolved. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 1 min. Pour the syrup over the lemons. Cover with parchment paper then seal the dish with foil. Bake for 30 mins. Remove the foil and paper. Bake for a further 30 mins or until the syrup is thick and the lemons are caramelized. Set aside.
2
Preheat the oven to 350u00b0F. For the lemon polenta cake, grease an 8-inch round cake pan. Line bottom and side with parchment paper.
3
Beat the butter and sugar in a large bowl with an electric mixer until pale and creamy. Beat in the eggs, one at a time, beating until combined between additions. Stir in the ground almonds, cornmeal and baking powder. Stir in the lemon peel and juice and orange flower water. Spread in the prepared pan; smooth the surface.
4
Bake for about 1 hour or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack.
5
Serve cake with lemon compote and heavy cream, if desired.

1073

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: None None FOR THE LEMON COMPOTE, 2 None lemons, 1 cup sugar, 2 sprigs fresh rosemary, and more.

Yes, Lemon Polenta Cake With Lemon Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Polenta Cake With Lemon Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions