Of course the polenta (yellow maize meal) does give the cake a slightly different texture and moth feel to a traditional sponge cake — but if you like muffins, you will love this cake.
With a cream cheese filling this is quite an indulgent cake and it can just as well be served as a dessert as it can be served for teat time.
Raspberry and Lemon Polenta CakeServes: 8
Ingredients:225g (8 oz) butter, softened
225g (8 oz) caster sugar
1/2 tsp vanilla extract
finely-grated zest of 1 1/2 lemons
4 eggs, beaten
175g (6 oz) fine polenta
50g (2 oz) plain flour
1 1/2 tsp baking powder
200g (8 oz) frozen raspberries, thawed
icing sugar, for dusting
1 tbsp caster sugar, for dusting
For the Filling:100g (4 oz) soft cheese
1 tbsp icing sugar
finely-grated zest of 1/2 lemon
squeeze of lemon juice
145ml (3/5 cup) double cream
100g (4 oz) frozen raspberries, thawed
Method:Cream together the butter, caster sugar, vanilla extract and lemon zest until the mixture is creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Divide the batter between two 20cm diameter sandwich tins that have been buttered and lined. Level over the tops of the cakes then scatter over the raspberries and gently poke them into the batter.
Sprinkle the top of one of the sponge cakes with 1 tbsp caster sugar. Transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 5) and bake for about 30 minutes, or until golden brown and well risen. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
For the filling, beat together the soft cheese with the icing sugar, lemon zest and just a little lemon juice. Lightly whip the cream then fold into the cheese. Now fold in the defrosted raspberries.
Use this filling to sandwich the two sponges together (ensure that you set the sugar-crusted sponge on top).
Serve dusted with icing sugar.