In this Italian-inspired recipe, the natural yoghurt gives a lovely soft crumb and an ever-so-slightly tangy flavour, while the fine polenta lends a distinctly gritty bite.
Ingredients
- 3 fl oz (75 ml) sunflower oil, plus extra for greasing
- 2 eggs
- 4½ oz (125 g) natural yoghurt
- 2 finely grated lemons juice and zest
- 6 oz (175 g) plain flour
- 11 oz (300 g) caster sugar
- 6 oz (175 g) fine polenta (cornmeal)
- 2 tsp baking powder
- Pinch of salt
For the Lemon Mascarpone Icing
- 9 oz (250 g) tub of mascarpone
- 1 lemon juice
- 3 oz (75 g) icing sugar
How to Make It
- Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the cake tin with baking parchment and brush a little sunflower oil around the inside.
- First, make the cake. Crack the eggs into a bowl with the natural yoghurt, oil, lemon juice and zest. Whisk together to mix well, then stir in the flour, caster sugar, fine polenta, baking powder and salt.
- Tip into the prepared tin and bake for 35–40 minutes until a skewer inserted into the centre comes out clean. When cooked, remove from the oven and allow to sit in the tin for 20 minutes before taking out of the tin to finish cooling.
- To make the icing, whisk all ingredients together in a bowl and set aside until the cake is cool.
- When ready to ice the cake, use a long-bladed (and serrated if possible) knife to split the cake in half and place the bottom half on a plate or cake stand. I find the base of the cake tin handy for sliding under and transporting each half. Spread enough of the icing to cover the bottom half (like generously buttering a piece of bread), then cover with the top half. Ice the top of the cake.
- This cake can be stored (if you’re keeping it any longer than a day) covered in the fridge to keep the mascarpone fresh, but make sure you bring it up to room temperature before eating it.