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!
- 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!
Serve cold with yogurt or on its own.