polenta pudding cake
April 2, 2014 § 74 Comments
Here is a wonderful citrusy pudding cake for you to try. This lemony pudding cake shares flavor characteristics of a lemon meringue, however, setting it apart is the wonderfully textured little bits of corn polenta. Perhaps I should have used a fine grain polenta but didn’t have any on hand. The recipe didn’t specify, so I used what we had and enjoyed the tiny crunchy bits!
I was visiting my favorite second hand store a few weeks ago and stumbled upon and purchased a gorgeous hand thrown mug and a copy of My French Kitchen, written by Joanne Harris & Fran Warde. After skimming through the cookbook I have eighteen page flagged recipes. A delightful cookbook for only two dollars! This pudding cake is the third recipe I have prepared from the book and all have turned out beautifully. I have fifteen more to go and I’ll certainly be sharing the recipes here.
I n g r e d i e n t s
- 1 cup plus 2 tablespoons (2-1/2 sticks) unsalted butter, softened, plus more for the dish
- 1 -1/4 cups sugar, preferably superfine
- 3 lemons
- 4 large eggs
- 3/4 cup polenta
- 1/4 cups ground almonds (use a food processor)
- 3/4 cup all-purpose flour
- Heavy creams, to serve
Heat the oven to 350°F. Lightly butter an 8 inch pie plate. In a large bowl, cream together the butter and sugar with an electric mixer until smooth. Finely grate the lemon zest from 2-1/2 lemons and then juice the lemons. Add the zest and juice to the creamed butter and mix. Thinly slice the remaining 1/2 lemon and set aside. Beat in the eggs – the mixture will curdle, but do not worry, this is normal. Then beat in the the polenta and ground almonds. Finally, fold in the flour with a large spoon.
Transfer the batter to the pie plate, arrange the lemon slices on top and bake for 25-30 minutes. Serve warm with a pitcher of cream for pouring.