With lemons in abundance this time of year, it is a perfect time to make these delicious cakes

The nature of this cake is sweet, sticky and slightly grainy

This is a quick simple recipe which means you can spend your time out of the kitchen and with your family and friends


  • 180g unsalted, softened and diced
  • 200g castor sugar
  • 3 large eggs (700g – Dozen)
  • 2 lemons, zested and juiced
  • 130g ground almonds
  • 2 tsp. baking powder- Sifted
  • 100g fine polenta


  • Preheat oven to 150 degrees
  • Simply place all of the ingredients for this cake in a kitchen aid bowl with the paddle attachment
  • Cream together until the mixture is smooth and creamy but slightly grainy
  • Spoon into desired moulds (here at the estate we use silicon moulds, easy to get out)
  • Place in the oven for 16 minutes until slightly risen and firm and coming away from the sides
  • Insert a skewer to test and if it comes out clean they are ready

Ingredients for the sugar syrup

  • 100g lemon juice
  • 250ml maple syrup
  • Sprig of lemon thyme

Method for the sugar syrup

  • Bring to boil, remove sprig of thyme and pour over polenta cakes whilst still warm
  • Place into the fridge until cool.


Serve with a dollop of Greek yoghurt and local Drysdale blueberries