Lemon Polenta Cake With Lemon Compote - cooking recipe

Ingredients

None None FOR THE LEMON COMPOTE
2 None lemons
1 cup sugar
2 sprigs fresh rosemary
None None FOR THE LEMON POLENTA CAKE
14 tbsp (1 3/4 sticks) butter, softened
1 cup sugar
3 None eggs
2 1/2 cups ground almonds
1/2 cup cornmeal
1 tsp baking powder
1 tbsp grated lemon peel
1/2 cup lemon juice
1 1/2 tsp orange flower water
None None Heavy cream, for serving (optional)

Preparation

Preheat the oven to 300\u00b0F. For the lemon compote, thinly slice the lemons then cut the slices into quarters; remove the seeds. Layer the lemon pieces in a medium baking dish. Place the sugar, rosemary and 1 cup water in a small saucepan on low heat. Stir until sugar is dissolved. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 1 min. Pour the syrup over the lemons. Cover with parchment paper then seal the dish with foil. Bake for 30 mins. Remove the foil and paper. Bake for a further 30 mins or until the syrup is thick and the lemons are caramelized. Set aside.
Preheat the oven to 350\u00b0F. For the lemon polenta cake, grease an 8-inch round cake pan. Line bottom and side with parchment paper.
Beat the butter and sugar in a large bowl with an electric mixer until pale and creamy. Beat in the eggs, one at a time, beating until combined between additions. Stir in the ground almonds, cornmeal and baking powder. Stir in the lemon peel and juice and orange flower water. Spread in the prepared pan; smooth the surface.
Bake for about 1 hour or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack.
Serve cake with lemon compote and heavy cream, if desired.