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Curd Cheese and Polenta Cake with Rosemary Syrup

Updated: Jun 16, 2018

A tangy citrus-scented cake great served warm or eaten a few days later.


150 grams soft butter, plus extra for greasing

120 grams honey

Finely grated rind and juice of 3 lemons

6 eggs, separated

400 grams Curd Cheese

200 grams ground almonds

180 grams fine polenta

2 tep finely chopper rosemary, plus 3 extra springs for decoration

330 grams caster sugar

Flaked almonds

1 vanilla pod, split, and seeds scraped

· Preheat the over to 150C

· Grease and line a 26cm cake tin. We used a fluted tin

· Beat the soft butter, honey and lemon rind in an electric mixer until light and fluffy (4-5 minutes) in a large bowl.

· Using a spatula clean down the sides of the bowl, and add the yolks one at a time, beating well after each addition.

· Fold in the curd cheese, then ground almonds, polenta, rosemary an a pinch of salt.

· In another bowl whisk the egg whites and a pinch of salt to soft peaks. Gradually whisk in 110grams of sugar and whisk until glossy (1-2 minutes)

· Fold into the other mixture and then pour into the lined tin. Smooth the top and scatter with almonds.

· Bake for 45-50 minutes until golden and a sharp knife withdraws clean.

· In a saucepan, mix the lemon juice, remaining sugar and 80ml water, over a medium heat, until the sugar dissolves. Add the rosemary springs, vanilla bean and seeds. Bring to the boil, and cook until a light syrup forms. (4-5 minutes)

· Discard vanilla bean.

· Pour the sugar mixture over the cake. Some can be retained for serving if preferred.

· Server warm or at room temperature.

Try lime instead of lemon for a real citrus hit

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