Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Cherry, lemon and polenta cake recipe

17 ratings

Inspired by the flavours of Italy, this moist cake is full of zesty lemon, sweet cherries and almond notes, and pairs perfectly with the gentle bubbles of S.Pellegrino water. Serve gently warmed with a dollop of mascarpone, and a sprinkle of toasted almonds. See method

Serves 16
25 mins to prepare and 50 mins to cook
331 calories / serving
Vegetarian
Gluten-free

Ingredients

250g unsalted butter, softened plus extra for greasing
270g caster sugar
4 large eggs, lightly beaten
170g low fat natural yogurt
finely grated zest and juice of 1 large lemon
200g fine polenta
120g ground almonds
2½ tsp baking powder
250g cherries, pitted and halved (or 250g frozen cherries)
3 tbsp flaked almonds
mascarpone, to serve (optional)
1 tsp icing sugar, to serve (optional)

Shop ingredients

Each serving contains

Energy
1380kj
331kcal 17%
Fat
21g 30%
Saturates
9g 46%
Sugars
31g 34%
Salt
0.2g 4%

of the reference intake
Carbohydrate 30.7g Protein 5.8g Fibre 0.4g

Perfect pairing...

Enhance your meal with S. Pellegrino, the perfect pairing for flavourful food. With long-lived bubbles and rich minerality, the natural mineral water delivers a well-balanced taste to complement sophisticated flavours, while its slight acidity makes the refreshing drink a brilliant palate cleanser between courses.

Buy now

Method

Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line the base of a 23cm round, loose bottom cake tin. Whisk the butter and 250g sugar together in a mixing bowl using an electric handheld whisk for 3-5 mins until light and fluffy. Beat in the eggs, one at a time, until combined, then beat in the yogurt and lemon zest (don’t worry if it looks a little split at this point).
Mix the polenta, almonds and baking powder together in a mixing bowl, then fold into the batter until just combined. Fold in 180g of the cherries, then spoon into the prepared baking tin and level out. Scatter over the remaining cherries and the flaked almonds and bake in the centre of the oven for 50 mins, loosely covering with foil after 30 mins until a skewer inserted into the centre comes out clean.
About 5 mins before the cake is ready, put the lemon juice and remaining 20g caster sugar into a small saucepan and simmer for 1-2 mins until the sugar has dissolved and the liquid has ;become syrupy. As soon as the cake comes out of the oven, pour over the syrup, then allow to cool for 15 mins before removing from the tin to cool on a wire rack.
To serve, dust with icing sugar (if using) and enjoy slightly warm with a spoonful of mascarpone, if you like.

Get ahead: The cake will keep for up to 3 days in an airtight container. To serve, warm the whole cake loosely cover in foil in a low oven for 15 mins.

See more Cake Recipes