6 serves
3 tipsAir fryer Lemon, Almond and Polenta Cake
Method
Make the cake
- 1Grease a 16 × 9 × 7 cm loaf tin and line it with baking paper.
- 2In a large mixing bowl, combine the ground almonds, fine polenta, a pinch of salt, baking powder, and first portion of the caster sugar. Stir well to evenly mix the dry ingredients.
- 3Make a well in the centre. Add the eggs, softened butter, lemon zest, and milk. Beat on medium speed using an electric whisk for about 3 minutes, incorporating the dry ingredients from the sides to form a smooth batter.
- 4Preheat the air fryer to 160°C for 3 minutes.
- 5Pour the batter into the prepared tin and smooth the surface.
- 6Bake at 160°C for 20 minutes, then reduce the air fryer temperature to 150°C and cook for a further 25 minutes. If using a slightly larger tin, reduce this second bake time by a few minutes.
- 7The cake is ready when golden and a skewer inserted into the centre comes out clean.
- 8While the cake bakes, mix the lemon juice with the remaining caster sugar in a jug to create a syrup. Stir until dissolved.
- 9Allow the cake to cool in the tin for 5 minutes. Then, gradually spoon or pour the syrup over the surface until fully absorbed.
- 10Cool in the tin for another 10 minutes before turning out onto a wire rack to cool completely.
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...And that's it, enjoy!
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Ingredients
Make the cake
125 g unsalted butter, softened and cubed (plus more for greasing)
100 g ground almonds
115 g fine polenta
Fine salt, a pinch
1 level tsp baking powder
115 g caster sugar
2 eggs
Finely grated zest and juice of 2 small lemons
75 ml whole milk
60 g caster sugar
Shopping list for this recipe
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Ensure the butter is very soft for proper emulsification with the sugar and eggs.
Serve with crème fraîche, whipped ricotta, or a drizzle of citrus glaze for extra indulgence.
