Lemon Polenta Cake

This cake is a sort of Anglo-Italian amalgam. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble ... Read more of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.

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