The River Cafe's polenta, almond and lemon cake
723
- Makes10 servings
When Richard [Ruth], opposite, has this cake he pours a glass of grappa over the top. In Vernazza, we have it for breakfast at Gianni Franzi’s with a cappuccino. In winter, we serve this cake with caramelized blood oranges and crème fraîche.
Ingredients
unsalted butter, for the pan
1 lb (450g) unsalted butter, softened
1 lb (450g) granulated sugar
1 lb (450g) ground almonds
2 tsp good vanilla extract
6 eggs
finely grated zest of 4 lemons
juice of 1 lemon
1/2 lb (225g) polenta
1 1/2 tsp baking powder
1/4 tsp sea salt
Instructions
Preheat the oven to 320°F (160°C). Butter and line a 12-inch (30cm) round and 3-inch (7.5cm) deep cake pan with parchment paper.
Beat the butter and sugar together using an electric mixer until pale and light.
Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and juice, the polenta, baking powder and salt.
Spoon into the prepared pan. Bake for 45–50 minutes or until the cake is set and deep brown on top. Cool in the pan.
Excerpted from River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli. Copyright © Ruth Rogers and Rose Gray 1995. Published in the United States by Borzoi Books an imprint of Alfred A. Knopf, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.