Sicilian lemon cake with coconut, ricotta and polenta

In Sicily, we ate cakes for breakfast! Sometime, our plate looked liked a poem in praise of gluttony: In such a poem all the synonymous of “cake” would have to be used! Eclairs, marbled cakes, profiteroles, biscuits, tart, millefeuille, brioche…

This recipe is for Judy who enjoys cake for breakfast – and anybody looking for an almond-free version of my Sicilian Lemon cake. Here, I have simply replaced the almond with ground coconut and the result is a much more textured cake, a bit similar to a carrot cake, but with the intensely citrussy flavour of the sicilian lemons…

I think it works even better than the almond version: Coconut and lemon being such a winning pairing… It almost makes you glad to be almond-intolerant!

A sicilian breakfast in NOTO

A sicilian breakfast in NOTO

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Delicious sandwiched with lemon cream

Ingredients list:

  • Butter, 50g
  • Sugar, 280g
  • Eggs, 6
  • Fine polenta, 150g
  • Ground coconut, 200g
  • Baking powder, 1 and 1/2 tsp
  • Honey, 2 Tbsp
  • Zest of 5 lemons and juice of one
  • Ricotta, 300g

Pre-heat the oven to 160º.

Beat the butter and sugar until pale and creamy and add the eggs one at a time.

Zest each lemon carefully – better to choose organic and unwaxed lemons if you can. Juice one of them and keep the others for a Granita de limone.

Fold all the remaining ingredients and pour into a lined and buttered cake pan.

If you have some lemon extract, you can add a few drops for a more intense lemon taste. Bake for just over an hour at 160 °. It is ready when the middle is still ever so slightly wobbly. The result is a dense and intense cake with a chewy texture. Irresistibly lemony… You can do a sandwich cake if you bake it in two sandwich tins and spread some lemon curd whipped with mascarpone in the middle! Try this for a posh party version!

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Serve cold with yogurt or on its own.

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