Last Sunday I made a lemon polenta cake for our Father's Day lunch for Bruce's dad. The recipe came from David Herbert's Food and Wine section in The Weekend Australian Magazine, August 7-8, 2010. Like most flourless cakes it was quite dense but thoroughly delicious and beautifully lemony. We ate it to the sounds of Aled Jones, the Welsh boy-soprano, now grown-up and no longer a soprano, which we gave to Keith for Father's Day. Here is David Herbert's recipe:
Lemon Polenta Cake
245g unsalted butter, softened at room temperature
250g caster sugar
6 free-range eggs, separated
175g ground almonds
100g polenta (instant or regular)
Finely grated zest and juice of 3 unwaxed lemons
Icing sugar, for dusting.
Preheat the oven to 180C (fan-forced 160C). Grease a 25cm round loose-bottomed cake tin and line the base with baking paper. Beat the butter and sugar together until pale and creamy, then add the egg yolks, one at a time, beating well between each addition. Fold in the ground almonds, polenta, zest and juice until combined. Whisk the egg whites till they form firm peaks. Using a large wooden spoon, carefully fold the egg whites into the batter. Pour the batter into the cake tin and bake in the preheated oven for 50-60 minutes, or until golden and firm when touched. Cool in the tin. To serve, remove from the tin and dust with icing sugar. Serves 8-10.