Lemon, almond & polenta cake with poppyseeds


A super easy recipe tweaked slightly from Nigella Lawson. Delicious, dense and airy all at once, I enjoyed the whack it all in approach to this cake. Don’t skip the poppyseeds!


You will need:

200g unsalted butter
200g caster sugar
3 medium eggs
200g ground almonds
100g polenta
1 1/2 tspn baking powder
2 tbspn poppyseeds
Zest of two lemons
Juice of two lemons
125g icing sugar
1 tbspn toasted flaked almonds, to garnish



1 – Preheat the oven to 180degree
2 – Cream together the butter and sugar
3 – Beat the almonds, polenta and baking powder into the creamy butter 4 – Now mix in the eggs, followed by the lemon zest and poppyseeds
5 – Spoon the cake mixture into a buttered and lined 23cm springform cake tin
6 – Bake in the oven for 40 minutes (check a skewer comes out clean, then it’s done)
7 – While the cake bakes, make the syrup by simmering the icing sugar and lemon juice in a saucepan until the sugar dissolves
8 – When the cake comes out of the oven, skewer it gently all over and immediately pour the syrup all over the cake, ensuring an even coverage
9 – Top with the almonds (they’ll stick to the syrup!) immediately and leave the cake to cool fully in it’s tin



4 thoughts on “Lemon, almond & polenta cake with poppyseeds

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