When I was living in France, I used to make a lemon polenta cake from one of the River Cafe Cookbooks. My memory of that cake seems close to this one, based on a recipe out of my favourite magazine, British Country Living. I used a homemade Clementine marmalade in this cake but any citrusy marmalade will do.
Marmalade Polenta Cake
1 cup butter
1 ¼ cup packed brown sugar
1 lemon, zested and juiced
2 Tbsp olive oil
1 cup flour
½ cup fine cornmeal
2 tsp baking powder
½ cup marmalade
Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the bottom and sides of the pan. Set aside.
Cream the butter and brown sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3 minutes. Add the zest from the lemon and the olive oil. Mix until incorporated.Add the eggs, one at a time, to the butter mixture and blend just until each one is incorporated.
Whisk together the flour, cornmeal and baking powder in a small bowl. Add the dry ingredients to the butter mixture and mix on low speed until the flour is incorporated. Add the marmalade and the juice of the zested lemon and fold in by hand with a rubber spatula.
Spread the batter in the prepared pan evenly. Bake for about 40 minutes or until a knife inserted in the middle of the cake comes out clean.
Serve warm or at room temperature. Cover leftovers and store on the counter. Keeps for up to 3 days.