Lemon and polenta drizzle cake
Little lemony treats with a lovely texture perfect for any time of the day.
Equipment
- 12-hole madeleine pan
Ingredients
- 150 g (1 stick) butter, melted
- 125 g (1 cup) plain or all-purpose flour, plus extra for dusting
- 1 ½ tsp baking powder
- 50 g (⅓ cup) polenta/cornmeal
- a pinch of salt
- 2 eggs beaten
- 125 g (⅔ cup) caster/superfine sugar
- zest of ½ lemon and juice of 2
- 3 tbsp granulated white sugar
Instructions
- Brush melted butter on the inside of a madeleine pan moulds so that they are thoroughly and well greased. Dust the pan with a little flour and tip out any excess. Chill in the fridge.
- Sift the flour and baking powder into a large mixing bowl. Add the polenta and salt, mix together and set aside.
- In a separate bowl, whisk the beaten eggs with the caster/superfine sugar for about 5 minutes until the mixture has thickened and doubled in volume, this you can do it in a stand mixer or using a handheld electric whisk. Add the lemon zest and one quarter of the juice to the mixture.
- Using a large spoon, fold carefully the sifted dry ingredients into the egg mixture. Pour the melted butter around the edge of the mixture and fold in.Cover the bowl and chill in the fridge for 30 minutes while you preheat the oven to 190º C (375ºF).
- Divide the batter between the holes in the chilled pan and bake on the middle shelf of the preheated oven for about 12-14 minutes until well risen and golden. Remove from the oven and cool in the pan for 1 few minutes, then carefully turn out onto a wire rack suspended over a baking sheet or piece of baking parchment.
- Add the granulated white sugar to the remaining lemon juice and mix to combine, but do not allow the sugar to dissolve. Spoon the lemony sugar mix slowly over the top of the warm madeleines, the baking sheet or parchment will catch any drips.Leave until completely cold before serving.
Notes
Madeleines are best eaten on the day they are made.