This Lemon & Almond Polenta Cake (Torta di Polenta, Limoni e Mandorle) recipe is a heartfelt Easter tradition from Gino D’Acampo’s Italian Classics**. Gino shares that this cake was a beloved specialty made by his mother each Easter Sunday, and baking it now instantly transports him back to those fragrant mornings Gino D’Acampo Official Website.
Ingredients (Serves 8)
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125 g unsalted butter, softened and cubed, plus extra for the tin
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100 g ground almonds
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115 g fine polenta
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A pinch of fine salt
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1 level teaspoon baking powder
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175 g caster sugar
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2 eggs
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Finely grated zest and juice of 2 small lemons (or substitute with limoncello liqueur)
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75 ml whole milk
Instructions for Lemon & Almond Polenta Cake
- Preheat your air fryer (or conventional oven) and prepare a 16 × 9 × 7 cm loaf tin by greasing and lining it with baking paper.
- In a bowl, stir together the ground almonds, fine polenta, salt, baking powder, and 115 g of the sugar until evenly combined. Create a well in the center, then add the eggs, butter, lemon zest, and milk. Use an electric whisk on medium speed for about 3 minutes, drawing in the dry ingredients from the sides to form a smooth batter.
- Pour the batter into the prepared tin, flatten the top, and bake. If using an air fryer, start at 160°C for 20 minutes, then reduce to 150°C and bake for an additional 25 minutes until golden and cooked through (check with a skewer).
- While the cake cools slightly (about 5 minutes), mix the remaining 60 g sugar with lemon juice in a jug until dissolved. Gradually brush or spoon this syrup over the still-warm cake, allowing it to soak in. Let the cake cool for 10 minutes in the tin, then turn out to cool completely on a wire rack.
Enjoy Gino D’Acampo’s Lemon & Almond Polenta Cake (Torta di Polenta, Limoni e Mandorle) — a simple, tender slice that’s full of citrusy warmth and almond-rich texture! Hungry for more recipes? Check out Italian Classics!