This recipe was given to me by my Mother’s lovely Greek friend Elli. There are many versions of this cake out there but none match the silky soft texture and aromatic flavour of this one. It has been a family favourite for years and I share this with you in her memory. Elli was like a sister to my Mum, She was a small, jovial, kind-hearted lady and an amazing cook. Enjoy her wonderful recipe and let me know how you get on with it.
Prep time:30 mins
Cook time: 35-40 mins
200g unsalted butter at room temperature,
150g caster sugar,
200g ground almonds,
100g fine polenta (or cornmeal),
1 ½ teaspoons baking powder,
4 medium eggs,
Zest of 2 lemons
Juice of 2 lemons and 120g icing sugar
1.Line the base and sides of a 24cm / 9inch springform cake tin with baking paper
2.Preheat the oven to 180°C/gas mark 4
3.Beat the butter and sugar till creamy
4.Mix together the almonds, polenta and baking powder and beat some of this into the butter-sugar mixture. Then add alternately dry ingredients and eggs, beating all the while
5.Drop in the lemon zest and pour the mixture into a tin and bake for about 35-40 minutes.
6.When cooked the edges of the cake will shrink away from the sides of the tin.
7.Remove the tin from the oven and leave to cool
8.Make the syrup by boiling the lemon juice and icing sugar together in a small saucepan
9.Make small pricks all over the top of the cake using a cake tester
10.Pour the warm syrup over the cake and leave to cool before removing from the tin
With yogurt or creme fraiche and blueberries.