Go Back
Stunning plated serving of Citrus & Thyme Sunshine Cake, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Citrus & Thyme Sunshine Cake

A sun-drenched almond and polenta crumb, infused with bright lemon and a whisper of fresh thyme, creates a tender texture unlike any other. Topped with a delicate crème fraîche glaze, each slice offers a sophisticated balance of sweet and tangy, perfect for any elegant afternoon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Wait Time (Cooling) 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

The Dry Cake Crumb
  • 2 cups almond flour
  • ½ cup yellow cornmeal (polenta)
  • 1 tablespoon baking powder
  • Zest of 1 medium lemon, about 2 teaspoons
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon table salt
The Wet Cake Ingredients
  • 4 large eggs
  • ½ cup granulated sugar
  • ¾ cup crème fraîche or sour cream
  • ½ cup butter, melted, 1 stick
The Citrus Infusion Syrup
  • ½ cup granulated sugar
  • Juice of 1 medium lemon, about 2 tablespoons
  • ½ cup water
The Crème Fraîche Glaze
  • ½ cup confectioners’ sugar
  • ¼ cup crème fraîche
  • Juice of ½ medium lemon, about 1 tablespoon

Method
 

Make the Batter
  1. Preheat the oven to 350°. Coat the bottom and sides of a 9-inch springform pan with vegetable oil spray.
  2. Whisk together the flour, polenta, baking powder, lemon zest, thyme and salt in a small bowl.
  3. Use an electric mixer to combine the eggs and sugar.
  4. Stir in the crème fraîche. Slowly add the butter.
  5. Stir in the dry ingredients until just combined.
Bake the Cake
  1. Pour the batter into the pan.
  2. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes.
The Syrup Infusion
  1. Whisk the sugar, lemon juice and ½ cup water in a small saucepan over medium high heat.
  2. Bring to a boil and cook until the sugar dissolves, about 2 to 3 minutes. Cool slightly.
  3. Remove the cake from the oven and transfer to a rack, set over parchment paper. Use a toothpick to poke holes into the cake. Pour the syrup over top.
  4. Cool to room temperature.
  5. Remove the cake from the pan and transfer to a platter.
The Glaze & Finish
  1. Whisk together the sugar, crème fraîche and lemon juice until smooth.
  2. Spread the glaze over the cake.
  3. Garnish with chopped fresh thyme or edible flowers!