vanilla rose polenta cake with lemon curd cream
- 200g butter, room temperature
- 300g caster sugar
- 6 eggs, room temperature
- 1.5 tbsp rosewater
- 1 tsp vanilla essence
- 250g (gluten free) self raising flour flour (add 1/2 tsp xanthan gum and 2 tsp baking powder if not already included in your blend)
- 120g polenta
- 150g full fat Greek/plain yoghurt
Lemon curd filling:
- 250ml/1 cup double/whipping cream
- 100g/half cup lemon curd
- Juice of 1 lemon
- 50g icing sugar
- Preheat oven to 160C/320F bake setting. Grease and line the base of two or three 20cm/8in cake tins – depending on how many layers you want. Dust with a little polenta around the sides.
- In a free standing mixer or by hand, beat the caster sugar and butter until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition.
- Sift together the dry ingredients (flour, polenta and raising agents/gums if needed), then add to the wet mixture. Mix until just combined, careful not to overmix. Fold through the yoghurt.
- Divide the mixture into the cake tins and spread evenly. Cook for 30-35 minutes depending on your oven strength and number of layers/cake tin size. The cake is ready when the top is golden and a skewer comes out clean.
- Cool in the tins for half an hour before cooling completely on a wire rack.
- Beat the cream until it is softly whipped. Fold through the lemon curd.
- In a small bowl, combine the icing sugar and lemon juice.
- With a serrated knife, level off the tops of the bottom and middle cake layers so they are not domed or uneven for filling.
- Spread half the cream filling on top of the base layer – right out to the edges and evenly. Place the second cake layer on top and repeat with the rest of the cream. Top with the top cake layer.
- Drizzle the lemon glaze randomly on top of the cake, dust with further icing sugar and decorate with edible flowers and crushed meringues.
- This cake is best eaten immediately.