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Lemon polenta cake

Simon Rimmer from Great Food Live
Simon Rimmer's beautifully moist lemon-scented cake is topped with luscious summer berries mixed with ginger wine

Lemon polenta cake

Method

1. Preheat the oven to 140C/gas 1

2. Grease and line a 25cm springform cake tin.

3. Sift together the flour, baking powder and polenta.

4. Add the sugar, lemon, lemon-flavoured liqueur, poppy seeds, ricotta, butter and water and whisk together using an electric whisk.

5. Spoon into a greased lined 25cm springform cake tin and bake for 1 hour 30 minutes- 2 hours until set and cooked through.

6. Blend half the strawberries and raspberries with the ginger wine and sugar.

7. Spoon the fruit mixture over the cake.

8. Serve the cake in slices with a spoonful of cream and the remaining berries.

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Serves: 6-8

Prep: 15 min
Cook: 2 hrs

Ingredients
200g self-raising flour
1 tsp Baking powder
200g Polenta
225g Sugar
1 lemon, juice and zest
3 tbsp lemon-flavoured liqueur
1 tsp poppy seeds
250g Ricotta cheese
100g Butter, melted
200ml warm water
whipped cream, to serve