BRIGHT AND LIGHT LEMON DRIZZLE POLENTA CAKE
SERVES 8-10/PREP TIME 45 minutes/COOK TIME 30-40 minutes
This polenta cake recipe wasn’t planned as many of our recipes aren’t and actually came about because we were running low on flour so decided to half the flour with polenta. The ‘lemon drizzle’ part comes from my love of the traditional ‘lemon drizzle cake’ and as an addition to the sometimes dry ‘polenta cake’. Hey presto, a bright tangy, moist cake with an interesting texture.
Make sure you buy dry polenta and not the cooked block that a lot of supermarkets sell nowadays. If you struggle to find this then it may be sold as ‘cornmeal’ in the Caribbean section. Get a medium to course cornmeal as the fine one doesn’t give you the same texture.