In Italy, vibrant yellow lemons are harvested three times a year along the Amalfi coast! The flavor of lemons is a family favorite in desserts, from torte’ to pies to icey granite’. We also love adding lemon juice with butter and garlic for an added sophistication to fish or chicken sizzling on the grill. Vinaigrettes and vegetables jazz up with the help of lemons as well.
Baking and cooking with fresh, fragrant lemons infuse the air of any kitchen and home with their hypnotic perfume. So during these grey days of winter, it’s a perfect time to prepare something lemony! The theme for this month’s Cooking Light Virtual Supper Club is perfectly timed for the winter season and the ‘holiday of amore’ . . . “Pucker up with Lemons (for Valentine’s Day!)” hosted by Val on her blog, “More Than Burnt Toast“. Following the recipe for the Lemon Polenta Torta, you’ll see what the rest of the group prepared with links to their recipes.
My husband seriously raved about this cake! “Superb . . . very, very wonderful!” were his exact words! Both of us thought that this cake was even better served warm, plain and simple without the compote. We favored it with just a little sprinkling of powdered sugar on top as is the customary way to serve it in Italy. Below is a photo of my sweet cousin, Silvia in Italy, who prepared an incredibly delicious classic Italian torta for us during our visit in October.
What You Need:
- Cooking spray and parchment paper
- 1 1/4 cups all-purpose flour
- 1-1/4 cup sugar (I added the extra 1/4 cup due to my addition of lemon juice, below)
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup reduced-fat buttermilk
- 1/4 cup olive oil (I did not use extra-virgin because the taste is so much stronger)
- 2 large eggs (I use jumbo eggs)
- juice from 1/2 of a lemon, fresh-squeezed (preferably from Meyer lemons) (my addition that I highly recommend)
- 2 tsps. grated lemon rind
- 1 cup unsweetened apple juice
- 1/2 cup fresh or dried cranberries
- 1 3/4 cups chopped red-skinned pear (about 2)
- 1/2 cup golden raisins (I eliminated since my husband doesn't like raisins)
- 2 tsps. fresh lemon juice
- 1 Tbsp. sugar
- Preheat oven to 350°.
- Coat an 8-inch round cake pan with cooking spray.
- Line bottom of the pan with parchment paper.
- Coat paper with cooking spray.
- Set aside.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and all dry ingredients (except the lemon zest) in a large bowl, stirring well with a whisk.
- Make a well in center of mixture.
- Combine buttermilk, oil, eggs, lemon juice and lemon rind, stirring well with a whisk.
- Add buttermilk mixture to flour mixture, stirring until moist.
- Pour batter into prepared pan.
- Bake at 350° for 40 minutes or until wooden pick inserted in center comes out clean.
- Cool in the pan 10 minutes on a wire rack; remove from pan.
- Cool completely on wire rack.
- Combine apple juice and raisins in a small saucepan over medium-high heat; bring to a boil.
- Reduce the heat, and cook until reduced to 2/3 cup (about 4 minutes).
- Add cranberries to pan; cook 5 minutes.
- Add pear to pan; cook 2 minutes or until tender.
- Remove from heat; stir in lemon juice.
- Top slices of the lemon torta with the fruit compote.
If ‘lighter’ lemon dessert recipes are something that you enjoy, than you might want to check out the following luscious lemon treats that I’ve prepared before. Both of these cakes are loaded with lemon flavor and you’d never, ever know that they are lightened up!
Val (More Than Burnt Toast) made a delicious main dish of Lemon Ginger Fried Chicken
Sandi (Cooking at The Whistlestop Cafe) concocted a strong batch of Limoncello
Jerry (Jerry’s Thoughts, Musings, and Rants) prepared a Fennel Salad with Meyer Lemon
Susan (The Spice Garden) made a hearty winter Chicken Rice Avgolemono Soup with Dill
Sarah (All Our Fingers In The Pie) put together a healthy salad of Tomatoes with Avocado and Preserved Lemons