Almond Polenta Courgette Cake
User Reviews
5
Almond Polenta Courgette Cake
Description
Almond Polenta Courgette Cake features a mix of grated and squeezed courgettes folded into a batter of butter, sugar, eggs, ground almonds, and fine polenta. The batter includes lemon zest and juice for freshness, enlivening the nutty and slightly grainy texture from the polenta. It is baked in a lined springform pan until a skewer comes out clean, indicating a soft but set interior.
The cake's texture combines moistness from the courgette with the delicate crumb from almonds and polenta, providing a subtly sweet and fresh flavor profile. The lemon complements the courgette’s mildness, enhancing the overall taste.
This cake can be served as a light dessert or teatime treat. It is a practical option when courgettes are abundant, offering a way to transform the vegetable into a baked good with a fine crumb and moist texture.
For storage, the cake keeps well in an airtight container for up to four days and freezes without toppings or sauces for up to a month, allowing for easy make-ahead or batch preparation.
Ingredients
- courgette for cake
- almond
- polenta
- 200 g butter 7oz, softened
- 175 g caster sugar 6.2oz
- 200 g ground almonds 7oz
- 100 g polenta 3.5oz, fine
- 1.5 tsp baking powder gluten-free
- 3 egg
- lemon zest of 1
- 3.5 tbsp lemon juice
- 250 g courgette roughly grated, liquid squeezed out, 8.8oz
Instructions
- Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and line and grease a 23cm / 9inch spring form cake tin.
- Add the butter and sugar into a bowl and beat with a hand mixer until light and fluffy.
- In another bowl combine the ground almonds, polenta and baking powder.
- Slowly beat one egg, followed by some of the almond mixture in to butter-sugar mixture, and continue beating in alternating the egg and dry ingredients until done.
- Then beat in the lemon zest, lemon juice and courgette before scraping the cake batter into the cake tin and bake in the oven for about 40 mins until a skewer comes out clean.
- Leave the cake to cool in the tin before removing and serving.
Notes
- Freeze the cake without toppings for up to a month to preserve its texture and flavor.
- Store leftover cake in an airtight container for up to 4 days to maintain freshness.
- This recipe is adapted from a lemon polenta cake by Nigella Lawson, with added courgettes for moisture and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 57mg | 19% |
| Sodium | 102mg | 4% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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