Yeah, that’s a mouthful I know but they are all crucial ingredients so I couldn’t really miss them out the title. I really loved the flavour and texture of the cake so I plan to experiment more with buckwheat. This recipe is based off Nigella’s lemon polenta cake but is very different from the original. It’s much more like a pound cake and has a wonderful texture.
I decided to forgo the lemon syrup in favour of a much simpler cake, however if you felt like you wanted lemon syrup on yours it would work just as well. Cardamom is lemon’s friend. I didn’t realise how well the two would go, which makes me feel like a bit of a flavour dunce but they go so well together. I served mine up with mascarpone cheese on the side, the creaminess of the cheese was lovely with the lemon and cardamom.
- Preheat the oven to 180 C/350 F. Grease and line a loaf tin.
- Mix the flour, polenta and baking powder together in a bowl and set aside. Beat the butter and sugar together until pale and fluffy.
- Add a third of the flour mix and combine, followed by one egg, then add another third of the flour mix, alternating with the eggs until it’s all combined.
- Finally mix in the zest.
- Spoon the thick batter into the loaf tin and bake in the oven for 55 minutes. Cover with tin foil after 40 minutes to stop it catching in the oven.
- Leave to cool for 15 minutes before turning out, serve warm or cold with a big dollop of creamy mascarpone.