Mary Berry’s Lime and Polenta Cake is a beautifully fragrant and subtly textured cake that has earned its place as a classic in British baking. It’s a brilliant twist on traditional sponge cakes, leveraging the unique qualities of polenta-a coarse ground cornmeal-to create a cake that’s wonderfully moist, slightly crumbly, and perfectly light.
Unlike typical flour-based cakes, polenta gives the crumb a golden hue and a delicate grainy texture that complements the tangy citrus flavor of lime. This cake is a marriage of bright, zesty lime with the slightly nutty richness of butter and the earthy depth of polenta. Mary Berry’s recipe balances these flavors flawlessly, resulting in a cake that is fresh but comforting, rustic but elegant.
It’s typically a loaf-style cake, ideal for afternoon tea or as a lighter dessert option. The lime zest and juice infuse the batter with a bright aroma that wakes up the senses, while the polenta offers a satisfying bite that’s unlike any other cake you may have tried. Often dusted with a bit of icing sugar or glazed with a thin lime syrup, this cake manages to be both simple and sophisticated, showcasing Mary Berry’s signature style of accessible yet impressive home baking.
Mary Berry’s Lime And Polenta Cake Recipe
Ingredients Needed
The magic of this cake lies in its simple, wholesome ingredients that pack a punch of flavor when combined. Here’s a detailed rundown of what you’ll need:
- Butter (unsalted): The foundation of richness. Butter lends moisture and flavor while helping achieve that tender crumb. Mary Berry’s recipe typically uses softened butter to cream with sugar.
- Caster Sugar: Fine granulated sugar that dissolves easily to sweeten the cake without graininess.
- Eggs: Usually large eggs at room temperature, providing structure and helping the cake rise.
- Ground Almonds: These add a subtle nuttiness and moisture, complementing the polenta and enhancing texture.
- Polenta: The star ingredient that gives this cake its distinctive texture and golden color. Use finely ground polenta (sometimes called cornmeal) for best results.
- Self-Raising Flour: This adds lightness and rise to the cake; it contains baking powder to aid the rising process.
- Baking Powder: A little extra lift to ensure the cake is soft and not too dense.
- Lime Zest: Freshly grated lime zest is essential. It brings a vibrant, citrusy aroma and flavor that really shines.
- Lime Juice: Freshly squeezed lime juice, adding tang and moisture.
- Icing Sugar: For dusting or making a glaze if you want an extra sweet finish.
Optionally, some recipes may include a splash of vanilla extract to round out the flavors, but Mary’s version typically highlights the lime prominently without overpowering spices or extracts.
Equipment Needed
Making this cake is straightforward, but having the right equipment helps everything run smoothly and ensures your cake bakes perfectly:
- Loaf Tin: A standard 8×4 inch (20×10 cm) loaf tin is perfect. The size ensures the cake cooks evenly and achieves a lovely shape.
- Mixing Bowls: One or two, depending on whether you separate wet and dry ingredients or mix everything together.
- Electric Mixer or Wooden Spoon: While an electric hand mixer makes creaming butter and sugar a breeze, a sturdy wooden spoon or spatula works just fine if you prefer manual mixing.
- Grater or Zester: For finely zesting the lime peel. This is where that fresh citrus aroma comes from.
- Measuring Cups and Spoons: Precision is key in baking, so accurate measuring tools are essential.
- Sieve: To sift flour and baking powder, ensuring no lumps and an even texture.
- Cooling Rack: To cool the cake evenly once it’s out of the oven.
- Juicer (optional): Handy for extracting fresh lime juice.
Instructions To Make Mary Berry’s Lime And Polenta Cake
Here’s the step-by-step process that guides you through crafting this delicious cake. Follow along closely, and you’ll be rewarded with a perfectly balanced dessert.
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Preheat the Oven and Prepare the Tin:
Set your oven to 180°C (350°F, gas mark 4). Grease your loaf tin generously with butter and line it with baking parchment for an easy release later.
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Cream Butter and Sugar:
In a large bowl, beat the softened butter and caster sugar together until pale, creamy, and fluffy. This step is crucial for aerating the batter, which helps the cake rise beautifully.
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Add Eggs:
Crack in the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the mixture remains smooth.
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Incorporate Lime Zest and Juice:
Stir in the freshly grated lime zest and the juice. This infuses the batter with that essential bright, citrus flavor.
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Mix Dry Ingredients:
In a separate bowl, sift together the self-raising flour, baking powder, and then fold in the ground almonds and polenta. Sifting helps to lighten the dry mix and prevents lumps.
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Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be gentle to avoid knocking out the air you worked so hard to incorporate. Fold just until combined – overmixing can lead to a dense cake.
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Pour Batter into Tin:
Transfer the batter into the prepared loaf tin, smoothing the top with a spatula for an even surface.
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Bake:
Pop the tin into the oven and bake for around 45-50 minutes. The cake should be golden on top and spring back when pressed lightly. Insert a skewer or toothpick into the center to check; it should come out clean or with a few moist crumbs attached.
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Cool and Serve:
Let the cake cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar or drizzle with a simple lime glaze (icing sugar mixed with lime juice) if you like.
Tips And Tricks
Mary Berry’s recipes are known for their reliability, but here are some extra nuggets of wisdom to make sure your Lime and Polenta Cake turns out perfectly every time:
- Use Fresh Limes: The zest and juice lose their punch when limes are old or dry. Fresh, juicy limes give the best flavor.
- Don’t Overmix: Folding the dry ingredients gently preserves the air bubbles created in creaming, keeping the cake light.
- Room Temperature Ingredients: Bring eggs and butter to room temperature before baking. This helps ingredients combine more evenly and improves texture.
- Fine Polenta Works Best: Coarser polenta can give a gritty texture. Look for finely ground polenta or cornmeal.
- Check Oven Temperature: An oven thermometer can help ensure your oven is at the right heat. Too hot, and the cake may burn outside but remain uncooked inside.
- Add a Glaze for Extra Zing: Mixing a little icing sugar with lime juice and pouring it over the cooled cake adds sweetness and an extra citrus hit.
- Store Properly: This cake keeps well wrapped in an airtight container at room temperature for 3-4 days. It also freezes beautifully if you want to save some for later.
Mary Berry’s Lime and Polenta Cake is a wonderfully vibrant and textured cake that effortlessly balances the nutty depth of polenta with the fresh brightness of lime. It’s a recipe that embodies Mary’s ethos of simple, achievable, yet impressive baking – perfect for both beginners and seasoned bakers. Whether you’re looking for a refreshing treat for afternoon tea or a unique dessert to impress guests, this cake ticks all the boxes.
With straightforward ingredients, minimal fuss equipment, and clear steps, it invites you to experiment with texture and flavor in a way that feels both traditional and modern. By mastering this cake, you’re not just making a dessert – you’re creating an experience filled with the joy of baking and the pleasure of sharing something genuinely special.
Easy Recipe Variations For Mary Berry’s Lime And Polenta Cake
Mary Berry’s Lime and Polenta Cake is a beautifully textured, citrusy delight, known for its moist crumb and delicate crumbly bite courtesy of the polenta. But the real magic? Its versatility! There are plenty of fun, simple twists you can make to this classic recipe to suit your taste or to experiment with new flavors.
1. Citrus Swaps:
If you want to switch things up from lime, consider using lemon zest and juice for a brighter, more tart version. Or, try orange zest with a splash of blood orange juice for a sweeter, more aromatic cake. Grapefruit zest can also give a pleasantly bitter edge, balancing the cake’s sweetness in an unexpected way.
2. Nutty Enhancements:
Mary’s original recipe often incorporates ground almonds for extra moisture and a subtle nuttiness. For a twist, try swapping almonds for finely chopped pistachios or hazelnuts to introduce a different texture and a richer flavor profile. Toasting the nuts beforehand will amplify their aroma and add a toasty crunch.
3. Spice Infusion:
Add a pinch of warm spices like cardamom, cinnamon, or ginger to the batter for a cozy, aromatic note. These spices work wonderfully with citrus and can transform the cake into a more autumnal or festive treat.
4. Fruit Additions:
Consider folding in fresh or dried fruits such as blueberries, raspberries, or even chopped dried apricots. These not only add bursts of flavor but also a juicy contrast to the cake’s crumbly texture. If you want something tropical, shredded coconut or finely chopped pineapple can be an exciting addition.
5. Glaze Variations:
Mary Berry’s lime syrup glaze is essential to keep the cake moist and zesty. But for a change, experiment with honey-lemon glaze or a drizzle of passion fruit syrup. Alternatively, a thin drizzle of white chocolate ganache can elevate the cake into a more decadent dessert.
6. Gluten-Free and Vegan Options:
For those with dietary restrictions, polenta is naturally gluten-free, so you just need to swap the plain flour for a gluten-free blend. To make it vegan, replace butter with coconut oil or a vegan margarine, and use flax eggs (ground flaxseed mixed with water) instead of regular eggs. The texture might differ slightly but will still be deliciously moist and flavorful.
Storing Leftovers
One of the joys of Mary Berry’s Lime and Polenta Cake is how well it keeps, maintaining its wonderful moistness and zesty freshness even after a couple of days – provided you store it correctly!
Short-term Storage:
Once your cake has cooled completely and you’ve glazed it with the lime syrup, wrap it tightly in cling film or store it in an airtight container. Keeping the cake sealed is crucial because polenta cakes can dry out if exposed to air. Stored at room temperature, it will stay fresh for about 2 to 3 days.
Refrigeration:
If your kitchen is warm or you want to keep the cake longer, refrigerate it. Before refrigerating, place the cake in an airtight container or cover it well with cling film. The cake can last up to 5 days in the fridge. However, be aware that refrigeration can sometimes dry out cakes, so it’s a good idea to warm slices slightly before serving (a few seconds in the microwave works well).
Freezing:
Mary Berry’s cake freezes beautifully. Wrap it tightly in cling film and then place it in a freezer bag or airtight container. You can freeze the whole cake or individual slices for up to 2 months. When ready to eat, thaw overnight in the fridge and then bring to room temperature or warm slightly before serving to revive that fresh-baked texture.
What To Eat With Mary Berry’s Lime And Polenta Cake?
This cake’s bright, citrusy flavor and slightly coarse polenta crumb make it a star on its own, but pairing it with the right accompaniments can turn it into an unforgettable treat.
1. Creamy Contrasts:
Serve slices with a dollop of lightly whipped cream, crème fraîche, or mascarpone. The creaminess balances the zesty lime tang and adds richness without overpowering the cake’s delicate flavor.
2. Fresh Fruit:
Top or serve alongside fresh berries – strawberries, raspberries, or blueberries all complement the citrus beautifully. A simple fruit compote or coulis made by simmering berries with a bit of sugar and lemon juice adds another layer of freshness.
3. Ice Cream or Sorbet:
For a summer twist, pair your cake with a scoop of vanilla bean ice cream or a refreshing lemon or lime sorbet. The cold, creamy or icy textures contrast wonderfully with the cake’s grainy polenta and moist crumb.
4. Tea or Coffee:
Mary Berry’s Lime and Polenta Cake is a perfect afternoon tea companion. Its citrus notes brighten up a robust black tea like Earl Grey or Darjeeling. If you prefer coffee, a lightly roasted coffee with bright acidity works best to echo the citrus flavors.
5. Light Yogurt Dressing:
If you want something less indulgent, a spoonful of natural Greek yogurt mixed with a touch of honey and lime zest can make for a tangy, protein-rich side that pairs nicely.
Conclusion
Mary Berry’s Lime and Polenta Cake is a shining example of how simple ingredients can create a deeply satisfying and memorable dessert. Its unique texture, combining the crumbly grit of polenta with the zesty brightness of lime, offers a refreshing change from traditional sponge cakes. With endless opportunities for variation – from different citrus flavors, nutty twists, and spice infusions, to vegan and gluten-free adaptations – it’s a cake that invites creativity and personal flair.
Storing it is straightforward, and it holds up beautifully whether kept at room temperature, refrigerated, or frozen, making it an ideal cake for preparing ahead or for sharing with friends and family over several days.
Pair it with fresh cream, fruit, or a cold scoop of ice cream, and you have a versatile dessert perfect for teatime, celebrations, or simply a cozy afternoon indulgence. Whether you’re a seasoned baker or a novice, Mary Berry’s Lime and Polenta Cake is a recipe worth having in your repertoire – a timeless, zesty treat that delights every time.
FAQs
Can I Substitute The Polenta In Mary Berry’s Lime And Polenta Cake With Cornmeal?
Yes, cornmeal can be used as a substitute for polenta in Mary Berry’s lime and polenta cake recipe. However, keep in mind that the texture may slightly vary. Polenta tends to be coarser, while cornmeal is finer. This could result in a slightly denser or smoother cake, depending on the type of cornmeal used. It’s best to use a medium-grind cornmeal to maintain a similar texture.
How Can I Make Mary Berry’s Lime And Polenta Cake Gluten-free?
Mary Berry’s lime and polenta cake is already naturally gluten-free because it uses polenta instead of wheat flour. However, if you are concerned about cross-contamination, make sure to use certified gluten-free polenta and check that all other ingredients, like baking powder, are also gluten-free. Additionally, you can replace the standard butter with a dairy-free alternative if needed.
Can I Use Other Citrus Fruits Instead Of Lime In Mary Berry’s Lime And Polenta Cake?
Yes, you can swap limes for other citrus fruits in this recipe. Lemons, for example, will give the cake a slightly different but still delightful flavor. You can also experiment with oranges for a sweeter, milder taste. Just keep in mind that the acidity of limes contributes to the cake’s flavor balance, so you may need to adjust the amount of sugar or zest to suit your preference.
