Mary Berry Lime and Polenta Cake is made with butter, caster sugar, limes, eggs, ground almonds, polenta, and baking powder. This delicious Lime and Polenta Cake recipe creates a tasty dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 8 people.
This Lime and Polenta Cake Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Lime and Polenta Cake Ingredients
Cake:
- 300g (11oz) butter, softened, plus extra for greasing
- 300g (11oz) caster sugar
- Finely grated rind and juice of 2 limes
- 4 eggs, beaten
- 300g (11oz) ground almonds
- 150g (5oz) polenta
- 1 tsp baking powder
For the Glaze:
- Finely grated rind and juice of 1 lime
- 75g (3oz) caster sugar
- Icing sugar, for dusting
How To Make Mary Berry Lime and Polenta Cake
- Preheat the Oven: Preheat to 160°C/140°C fan/Gas 3 (325°F). Grease a 23cm (9in) round spring-form tin and line the base with baking paper.
- Prepare the Cake Mixture: In a large bowl, beat 300g (11oz) softened butter, 300g (11oz) caster sugar, and the finely grated rind of 2 limes until pale and fluffy. Gradually whisk in 4 beaten eggs. Fold in 300g (11oz) ground almonds, 150g (5oz) polenta, the juice of 2 limes, and 1 tsp baking powder until well combined.
- Bake the Cake: Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour 15 minutes, or until a skewer inserted into the center comes out clean and the sponge is golden brown and springy. If the top browns too quickly, cover with foil.
- Make the Glaze: In a small pan, heat the finely grated rind and juice of 1 lime with 75g (3oz) caster sugar and 2 tablespoons of water over low heat until the sugar dissolves. Simmer for 2-3 minutes until syrupy.
- Apply the Glaze: Prick the warm cake with a skewer and spoon the hot syrup evenly over the top. Allow the cake to cool completely in the tin.
- Finish and Serve: Remove the cake from the tin, transfer it to a serving plate, and dust it with icing sugar. Serve warm or cold, sliced into wedges, with a dollop of crème fraîche.
Recipe Tips
- Use Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before starting. This helps them mix better and create a smoother batter.
- Grease and Line the Tin Well: Grease the spring-form tin thoroughly and line the base with baking paper to prevent the cake from sticking and ensure an even bake.
- Check for Doneness: Start checking the cake at 1 hour to ensure it doesn’t overcook. Insert a skewer into the center; it should come out clean when the cake is done.
- Avoid Over-Mixing: Mix the batter until just combined. Over-mixing can make the cake dense and affect its texture.
- Apply Glaze While Warm: Spoon the hot glaze over the cake while it is still warm to ensure it soaks in properly and enhances the flavor.
What To Serve With Lime and Polenta Cake?
This delicious Lime and Polenta Cake pairs well with crème fraîche, whipped cream, or a dollop of Greek yogurt. It also can be served alongside fresh berries, a light fruit salad, or a scoop of vanilla ice cream for a tasty dessert.
How To Store Leftovers Lime and Polenta Cake?
- Refrigerate: Let the leftover Lime and Polenta Cake cool to room temperature. Cover it with plastic wrap or store it in an airtight container. Refrigerate for up to 5 days.
- Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
How To Reheat Leftovers Lime and Polenta Cake?
- In The Oven: Preheat the oven to 160°C/140°C fan/Gas 3 (325°F). Place the cake on a baking sheet and heat for about 10-15 minutes until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 30-40 seconds, or until warm.
Mary Berry Lime and Polenta Cake Nutrition Facts
Serving Size: 1 slice (1/8 of the cake)
- Calories: 425
- Total Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 50mg
- Potassium: 200mg
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Lemon and Passion Fruit Cake
- Mary Berry Lemon Lime Traybake
- Mary Berry Confetti Traybake
- Mary Berry Dundee Cake
Mary Berry Lime and Polenta Cake
Description
Mary Berry Lime and Polenta Cake is made with butter, caster sugar, limes, eggs, ground almonds, polenta, and baking powder. This delicious Lime and Polenta Cake recipe creates a tasty dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 8 people.
Ingredients
Cake:
For the Glaze:
Instructions
- Preheat the Oven: Preheat to 160°C/140°C fan/Gas 3 (325°F). Grease a 23cm (9in) round spring-form tin and line the base with baking paper.
- Prepare the Cake Mixture: In a large bowl, beat 300g (11oz) softened butter, 300g (11oz) caster sugar, and the finely grated rind of 2 limes until pale and fluffy. Gradually whisk in 4 beaten eggs. Fold in 300g (11oz) ground almonds, 150g (5oz) polenta, the juice of 2 limes, and 1 tsp baking powder until well combined.
- Bake the Cake: Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour 15 minutes, or until a skewer inserted into the center comes out clean and the sponge is golden brown and springy. If the top browns too quickly, cover with foil.
- Make the Glaze: In a small pan, heat the finely grated rind and juice of 1 lime with 75g (3oz) caster sugar and 2 tablespoons of water over low heat until the sugar dissolves. Simmer for 2-3 minutes until syrupy.
- Apply the Glaze: Prick the warm cake with a skewer and spoon the hot syrup evenly over the top. Allow the cake to cool completely in the tin.
- Finish and Serve: Remove the cake from the tin, transfer it to a serving plate, and dust it with icing sugar. Serve warm or cold, sliced into wedges, with a dollop of crème fraîche.
Notes
- Use Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before starting. This helps them mix better and create a smoother batter.
- Grease and Line the Tin Well: Grease the spring-form tin thoroughly and line the base with baking paper to prevent the cake from sticking and ensure an even bake.
- Check for Doneness: Start checking the cake at 1 hour to ensure it doesn’t overcook. Insert a skewer into the center; it should come out clean when the cake is done.
- Avoid Over-Mixing: Mix the batter until just combined. Over-mixing can make the cake dense and affect its texture.
- Apply Glaze While Warm: Spoon the hot glaze over the cake while it is still warm to ensure it soaks in properly and enhances the flavor.
Mary Berry Lime and Polenta Cake