Polenta (sometimes called fine cornmeal) gives this cake its yellow colour and soft texture
- Cooking Time Prep 15 mins
Cook 40 mins - Skill Level Easy
- Servings Makes 18 fingers
Kcalories
214
Protein
3g
Carbs
27g
Fat
11g
Saturates
6g
Fibre
0g
Sugar
17g
Salt
0.3g
- 200g butter, well softened, plus extra
- 200g golden caster sugar
- 4 large eggs
- 100g fine polenta or fine cornmeal
- 140g self-raising flour
- zest 3 lemons
- For the swirl and drizzle
- 4 tbsp lemon curd
- 5 tbsp golden or white caster sugar
- zest and juice 1 lemon
- Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle of the oven. Butter a rectangular baking tray or small roasting tin, about 20cm x 30cm. Cut out a sheet of baking paper a bit larger than the tin, then push it in and smooth it out with your hands so it sticks to the butter. Snip into the corners with a pair of scissors to get the paper to lie neatly.
- Put all the cake ingredients and a pinch of salt into a large bowl, then use electric beaters to beat until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake-not too much or you won't see the swirls once it's cooked. Bake for about 35 mins or until golden and risen. It should have shrunk away from the sides of the tin ever so slightly and feel springy. Don't open the oven before 30 mins cooking is up.
- Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out of the tin and put it onto a cooling rack, sat over a tray or something similar to catch drips of drizzle. To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and scatter over the top. Let the cake cool completely, then lift onto a board, peel away the sides of the baking paper and cut the cake into fingers. Will keep in an airtight tin for 3 days.
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