Lemon Polenta and Thyme Cake

As March ushers in the gentle stirrings of spring, we find comfort in the simple pleasure of baking for those we hold dear. Flora’s Lemon Polenta and Thyme Cake is a celebration of bright, zesty flavours balanced with fragrant herbs - a bake that feels both refreshingly light and deeply satisfying. Whether adorned with fresh flowers or candied thyme, it’s best enjoyed with a hot cup of tea and, if fortune allows, a rare moment of quiet.

Makes 1 loaf, Serves 8

Ingredients 

4 eggs
200g olive oil
250g caster sugar
150g ground almonds
150g polenta
zest of 1 lemon
1 tsp baking powder
5g thyme (resulting in 1 tbsp picked leaves)
50g lemon juice
50g caster sugar
100g icing sugar
20g lemon juice

Method

1. Preheat the oven to 170C FAN. Grease and line a straight edged 900g loaf tin.

2. In the bowl of a freestanding mixer whisk together the eggs, oil and sugar for 5 minutes or until pale and thickened.

3. Pick the thyme leaves and discard the stalks.

4. Add the almonds, polenta, lemon zest, and baking powder.

5. Whisk again for a few moments until well combined.

6. Pour into the loaf tin and bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle comes out clean.

7. While the cake is baking, simmer the lemon juice and sugar together in a small pan until the sugar has fully dissolved.

8. When the cake is baked, allow it to cool for ten minutes before pouring over the hot lemon syrup. Leave to cool in the tin completely.

9. Before serving, mix together the icing sugar and lemon juice. Pour over the top of the cake and let it drip down the sides a little.

10. Garnish with lemon zest of candied thyme (see note below). Will keep in an airtight container for up to 4 days.

Candied Thyme

1. Dip thyme stalks into a little egg white. 

2. Use your fingers to remove any excess egg whites before tossing in caster sugar.

3. Again dust off any excess (using clean hands to avoid the sugar sticking) and set aside, uncovered to dry fully.

4. Once dried they can be stored in an airtight container for up to 2 weeks. Use to garnish the cake or any other baking you fancy!