Lemon polenta cake with white wine mascarpone

Lemon polenta cake with white wine mascarpone

By

This zesty, easy-to-make cake hits the spot with an alcohol-infused cheesy accompaniment.

The ingredient of Lemon polenta cake with white wine mascarpone

  1. 450g butter, at room temperature
  2. 2 cups (440g) caster sugar
  3. 6 eggs
  4. 1/2 tsp vanilla extract
  5. 4 lemons, rind finely grated
  6. 3 lemons, juiced
  7. 450g almond meal
  8. 1 1/2 cups (275g) corn meal (polenta)
  9. 1 1/2 tsp baking powder
  10. Icing sugar, to dust
  11. 500g mascarpone
  12. 1 cup (220g) caster sugar
  13. 1/3 cup (80ml) dry white wine
  14. 2 tbsp brandy
  15. 1 lemon, zested

The instruction how to make Lemon polenta cake with white wine mascarpone

  1. Preheat oven to 160u00b0C. Line a 26cm-round cake pan with non-stick baking paper. Use an electric beater to beat the butter and sugar until pale and creamy. Beat in the eggs one at a time.
  2. Stir in the vanilla, lemon rind and juice. Fold in the almond meal, polenta and baking powder. Pour into the pan. Bake for 1 hour. Cover with foil. Bake 40 minutes or until crumbs cling to an inserted skewer. Cool on a wire rack.
  3. For the mascarpone, use an electric beater to beat all of the ingredients on a low speed until the sugar dissolves and the mixture is well combined.
  4. Serve cake slices dusted with icing sugar and a dollop of mascarpone.

Nutritions of Lemon polenta cake with white wine mascarpone

calories: 1024.354 calories
calories: 73 grams fat
calories: 34 grams saturated fat
calories: 73 grams carbohydrates
calories: 58 grams sugar
calories:
calories: 16 grams protein
calories:
calories: 510.54 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

You may also like

site hit counter