Lemon Polenta Cake with Faux Cream

| 5/27/2011 4:56:22 PM

I’m always hankering for dessert on the fly; “on the fly” because Hank and I have been trying to ditch refined sugar from our diet. So I don’t really plan for dessert, but if I run across an inspiring recipe and I happen to have all the ingredients on hand, I’ll decree that it’s time for an indulgence. And why not? Spontaneity is the spice of life!

I have a mountain of cookbooks, and my most favorites are those with British or Irish authors. Their cooking style and combination of ingredients is the epitome of rustic country cooking and they welcome (rather than challenge) me to try anything they present. This delicious little creature is based on a recipe in Fran Warde’s Food For Friends (Ryland Peters & Small Inc., London, 2002):

Lemon Polenta Cake 

1 ½ sticks butter, softened                                                        Lemon Polenta Cake 

1 ¼ cups sugar

4 large eggs

Karen Keb
6/17/2011 3:47:17 PM

Self-rising flour has a similar protein content as cake flour, so you can substitute cake flour if you have it. If you just have all-purpose, add 1 teaspoon of baking powder, and a heaping 1/4 teaspoon salt to the recipe. I don't know what to use for gluten-free--perhaps ask the gluten-free blogger? For lemons, if you only have waxed, just give them a good scrubbing in warm water before zesting.

Suzanne Horvath
6/17/2011 11:54:57 AM

If self rising flour is not available, how do you adjust for this? I'll be trying this with GF flour, so there is no "self rising". Also, no way of getting any lemons other than what is in the supermarket - unwaxed? Thanks

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