Polenta Cake is a classic recipe with a delicious zesty lemon flavour. Enjoy Polenta Cale as a tea time treat or add some whipped cream and serve as dessert.
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| Polenta Cake on my Great Grandmother’s vintage china |
Vintage Cakes
Tremendously good cakes for sharing and giving
It doesn’t take much to encourage me to make cakes. Currently, the market is flooded with baking books,
some written by professional bakers and others by well
known ‘professional’ home bakers like Mary Berry. And then there is a whole shelf of baking books written by
Great British Bake Off finalists like Jo Wheatley, Edd Kimber and Ruth Clemens. I already have a lot of baking books but I wasn’t going pass on the chance to review another book about cakes.
some written by professional bakers and others by well
known ‘professional’ home bakers like Mary Berry. And then there is a whole shelf of baking books written by
Great British Bake Off finalists like Jo Wheatley, Edd Kimber and Ruth Clemens. I already have a lot of baking books but I wasn’t going pass on the chance to review another book about cakes.
Jane Brocket, the author of Vintage Cakes, is also the successful
author of ‘The Gentle Art of Domesticity’ and ‘Cherry Cake and Ginger Beer’. Both books include recipes for favourite
family treats and old fashioned cakes.
author of ‘The Gentle Art of Domesticity’ and ‘Cherry Cake and Ginger Beer’. Both books include recipes for favourite
family treats and old fashioned cakes.
Starting out
The book starts with some ‘essential’ chapters. Essential
ingredients; this provides a comprehensive guide to the most common
ingredients used in baking. This is
followed by an equally comprehensive chapter about Essential equipment. This
isn’t a huge list of expensive kit, it’s a useful checklist with a caveat that
you can ‘use what you have’ and adapt! In Essential
techniques the author covers everything from oven temperature, through
sifting, and testing for doneness. These
are a real boon for new or inexperienced bakers and even experienced bakers can
learn from the information in these three chapters.
ingredients; this provides a comprehensive guide to the most common
ingredients used in baking. This is
followed by an equally comprehensive chapter about Essential equipment. This
isn’t a huge list of expensive kit, it’s a useful checklist with a caveat that
you can ‘use what you have’ and adapt! In Essential
techniques the author covers everything from oven temperature, through
sifting, and testing for doneness. These
are a real boon for new or inexperienced bakers and even experienced bakers can
learn from the information in these three chapters.
The Recipes
The chapters are organised by the type of cake, I think this is really useful as most
bakers have a purpose in mind when they want to bake. There is an index at the back if you are
looking for something in particular.
bakers have a purpose in mind when they want to bake. There is an index at the back if you are
looking for something in particular.
cake-tin cakes includes Marmalade Cake, Sticky Date Cake, Parkin,
Gingerbread, Plum Streusel
Gingerbread, Plum Streusel
everyday cakes includes Victoria
Sandwich, Welsh Cakes, Sour Cherry Muffins, Genoa Cake, Swedish Tosca Cake
Sandwich, Welsh Cakes, Sour Cherry Muffins, Genoa Cake, Swedish Tosca Cake
little cakes includes Lamingtons, Fat Rascals, Eccles Cakes, Maids
of Honour, Orange Teacakes
of Honour, Orange Teacakes
posh cakes includes Lemon Chiffon Cake, Sacher Torte, Coconut
Cake, Marble Bundt Cake, Black Forest Gateau
Cake, Marble Bundt Cake, Black Forest Gateau
fancies and frivolities
includes Fondant Fancies, French
Madeleines and English Madeleines, Sponge Kisses
includes Fondant Fancies, French
Madeleines and English Madeleines, Sponge Kisses
celebration cakes includes Simnel cake, Jewelled Christmas Cake, Buche
de Noel, Stollen, Red Velvet Cake
de Noel, Stollen, Red Velvet Cake
*This represents only a selection
of the recipes, there are many more.*
of the recipes, there are many more.*
Who is Vintage Cakes for?
This is a book for home bakers who want recipes that have been
perfected over time. All the recipes can all be
made with basic baking skills, so it is ideal for someone who is new to baking or for someone who has
a little experience and wants to make a range of homely comforting bakes.
perfected over time. All the recipes can all be
made with basic baking skills, so it is ideal for someone who is new to baking or for someone who has
a little experience and wants to make a range of homely comforting bakes.
Pros
The introductory chapters are well written and full of useful
information.
information.
Each recipe starts with a short descriptive paragraph including information
about the history of the cake
about the history of the cake
The recipes are well organised and clearly written with excellent
photographs
photographs
There are cook’s tips throughout the book and each recipe has
information about how to store the cake and how long it is likely to keep.
information about how to store the cake and how long it is likely to keep.
There are enough ‘different’ recipes to keep an experienced baker
interested.
interested.
Cons
Experienced bakers are likely to have recipes for about two thirds of
the recipes in the book
the recipes in the book
If you baked your way through every recipe in this book, you would
cover wide range of techniques and have a repertoire of cakes that would make
your Granny proud! Even with 40 years of
experience of baking, I found recipes I would like to bake and some I would
like to revisit.
cover wide range of techniques and have a repertoire of cakes that would make
your Granny proud! Even with 40 years of
experience of baking, I found recipes I would like to bake and some I would
like to revisit.
Polenta Cake
What a fantastic cake, it’s moist, with a lemony tang and a lovely grainy texture from the almonds and polenta. I have no doubt I will make this cake again. I didn’t want to make a big cake, so halved the ingredients and made it in a small pie tin, it behaved beautifully. I sliced it up and froze most of it, so it will be interesting to see what it is like when it thaws. It would make a great dessert cake, served warm with cream or ice cream.
My ingredient was Polenta, I bought the pack in the summer, but have never got around to making anything with it. I took a pile of cookbooks including those I had been sent for review and, hey presto, Polenta Cake!
Vintage Cakes is published by Jacui Small LLP
RRP – £25
Popular online book store: £13.50
RRP – £25
Popular online book store: £13.50
Polenta Cake
A classic tea time cake with a zesty lemon flavour.
Equipment
- A 23cm springform tin or round loose-bottomed cake tin.
- baking parchment
Ingredients
- 3 lemons zest unwaxed or well washed
- ½ lemon (juice)
- 225 g soft butter plus extra for greasing
- 225 g caster sugar
- 3 eggs
- 200 g ground almonds
- 110 g polenta
- 1 tsp baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 160℃ (gas mark 3)
- Start by zesting the 3 lemons, and squeezing one to obtain half its juice. Set aside until needed.
- Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy.
- Add the eggs one by one, beating well after each addition.
- Add the ground almonds, polenta, baking powder, salt and lemon juice and zest.
- With a large metal spoon or flexible spatula, mix well until all the ingredients are combined.
- Spoon into the prepared tin and level the surface with the back of the spoon or spatula.
- Bake in the preheated oven for 45-50 minutes until the cake is golden brown and pulling away from the sides of the tin and a metal skewer or sharp knife inserted into the centre comes out clean.
- Transfer to a wire rack and leave to cool for 10 minutes before turning out of the tin.
- Serve with creamy yogurt or mascarpone, and a glass of something nice and chilled. Polenta cake is also delicious with a light tea such as Darjeeling.
Notes
STORAGE: Polenta cake keeps well for up to 3 days if wrapped in
aluminium foil and stored in an airtight tin in a cool place.
aluminium foil and stored in an airtight tin in a cool place.
Nutrition
Calories: 424kcalCarbohydrates: 37gProtein: 7gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 97mgSodium: 184mgPotassium: 90mgFiber: 3gSugar: 23gVitamin A: 659IUVitamin C: 5mgCalcium: 76mgIron: 1mg
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Maggie says
Definitely Genoa Cake made with golden syrup. @MaggieFoodie
Chele says
Great review Janice, and a great book too. That polenta cake looks like the business. For me the cake that evokes the most memories has to be the chocolate cake my Mum taught me to make when I was younger. It had a bit of something for everyone, including my fave part … the brownie like center (and the bowl to lick too lol)
Courtney Wiemann says
Never thought to make cake with polenta! Have to try that!! And the Genoa Cake Maggie mentioned… I have golden syrup just begging me to use it.
I'd have to say the cakes that have the best childhood memories for me are the teddy bear and bunny birthday cakes my mom made for my sister and I, using tin cans to make smaller cakes for the arms and legs. Mine was always a chocolate bear… hers was always a white cake bunny. Haha!
Corina says
My mum's chocolate cake. She's been making it the same way ever since I can remember.
olivia280177 says
My mum's chocolate cake with melted chocolate and crumbled up Flake on the top.
@olivia280177
Choclette says
Nice review Janice. I like the way you've ended with the pros and cons, a good tip which I might, if I ever get organised enough, emulate. Your polenta cake looks lovely and light and sounds delicious too.
Rock cakes were my mother's go to bake and that's what makes me feel warm and cosy.
belleau kitchen says
excellent review Janice and a beautiful looking cake… polenta is a bit of an enigma ingredient for me… I really want to use it but haven't and i'm sure it would just sit in the back of my cupboard like yours did… thanks so much for entering with such a lovely blog post x
Fiona Maclean says
very sensible comments;) And the polenta cake looks yum!
Galina Varese says
My Mum wasn't into cake-baking, so can't really think of any that would invoke childhood memories. I used to love a shop-bought chocolate cake called Prague, does this count? 🙂
unikorna says
I love the recipe, some of the ingredients are hard to find here in Eastern Europe but…I could improvise…I love your photos, your arrangements…they are so inviting :).
Buttaz says
Sounds like a great book to me. I think I'd get it even if I do have the recipes elsewhere.
The simple Victoria sponge makes me thing of home. Every birthday me and my sisters would get a different flavoured cake depending on our whims at the time. A slice of Victoria sponge takes me back every time.
Karen S Booth says
Excellent review Janice, and I love Jane, I have her cherry cake and ginger beer book, and I love her style of writing. The cake of my childhood is my mum's Victoria Sandwich cake with homemade jam and layers of fluffy whipped cream……and secondly, her Dundee cake, rich and full of fruit with a nip of whisky, loaded with almonds on top…….one for winter and one for summer! Karen
Jacqueline says
You know I have never made a polenta cake before, so it nice to have a recipe already tested for me 🙂
Caroline says
Fairy cakes with dolly mixtures on top take me back to my childhood!
Lucy chedtaylor at hot mail dot com says
Great review – I am very interested in using polenta after reading the recipe.
Childhood memories – I am torn between home made ginger cake and fruit cake which was homemade from the shop opposite. It was very dark like an xmas cake.My dad used to have it with butter but the rest of us ate it plain.
Garden Tea Cakes and Me says
Sounds like a lovely book Janice. I like the idea of the cakes being organised by type, as you say generally before you bake you already have an idea of the type of baking you want to do.
I think of Chocolate cake decorated with chocolate buttons.
Angela
@daisyangel1
Please Do Not Feed The Animals. says
Am I allowed to say my Mum's Christmas cake? That has the best memories for me. We didn't have an awful lot of cake otherwise I don't think. More traybakes and truffles and things like that were made at home.
Here is the link to the polenta cake I was telling you about with the grapes. It was beautiful. Recipe in the post.
http://pleasedonotfeedtheanimals.blogspot.co.uk/2011/09/cake-slice-bakers-12-two-yummy-but.html
Rainie Bish says
for me it has to be Lardy cake. My nan used to make it and I've never tasted anything so good. It was sweet, sticky and so delicious.
Blue Kitchen Bakes says
That polenta cake looks lovely, I've never tried one before so will have to give it a go at some point.
The cakes I remember from my childhood are the birthday cakes my Mum used to make for me. Also my Grandma's fairy cakes, she always used to decorate them with those canided lemon and orange slices. They were always a highlight of going round ot visit.
On twitter as @BlueKitchenBake
sarahlouisa says
It would have to be a Victoria sponge cake, my Nan would always bake it from scratch for tea every friday afternoon 🙂
[email protected]
Lyn B says
Lemon Drizzle! It was always a tradition that my Mum would bake this every new years day!
[email protected]
Kim says
Fairy cakes reminds me of being a child….I make them with my children now…
Ruth Ellis says
Lemon polenta is such a delicious combination – and this one looks fantastic. The cake that reminds me most of childhood is rock buns, made with a hidden tsp of jam inside them, still warm from the oven with a glass of milk. Knowing my Mum they'd probably have been wholemeal, but were still sweet and warm and perfect. @MakeyCakeyRuth
Vanessa @ Cakes and Teacups says
Yay! We both pulled out polenta's. I made Nigella's recipe and it's my first time making this cake. yours looks really nice and moist. Your giveaway is lovely wish I could've had a chance to enter. Anyway, I'm your new follower now hope to see you at mines : )
happyfox says
Victoria Sandwich and bread pudding – that lovely smell when you get home from school and there's warm cake waiting 🙂
Lynne says
Butterfly cakes – these were only made for special occasions so they remind me of birthday parties and visits from my nan and other relatives no longer with us. @spanglisher
Karen Gianni says
I have a couple of things to say:
1. I just found you. LOVE your site, the recipes and pictures;
2. Your book reviews are excellent. They are well written and give the reader a wealth of information that’s helps decide yea or nay on the book. I am under “cookbook restriction” so any new book is an argument. Your reviews let me know whether or not the book is worth it;
3. I plan to visit often and now follow you, so . . .Thank you.
Janice Pattie says
Oh Karen, thank you so much. It’s lovely to hear that you like my recipes and pictures and that you are a fellow cookbook obsessive! I will look forward to your visits.