First opened in 1944 by Lina, a formidable lady from Genoa, Lina Stores
is London’s most iconic, Italian delicatessen and restaurant with multiple locations around London. Over 80 years later, Lina Stores is still known for its high-quality, authentic produce from regional Italy, including
fresh, handmade pasta and homemade dolci, as well as cured meats and cheeses. (Look out for their beautiful pistachio and white stripe packaging too!)
SERVES 8
200g (7oz) whole almonds
50g (13⁄4oz) polenta
50g (13⁄4oz) plain flour, sifted 5g (1 tsp) baking powder, sifted 100g (31⁄2oz) unsalted butter 140ml (43⁄4fl oz)
extra virgin olive oil
50ml (2fl oz) milk
4 medium eggs, at room temperature
200g (7oz) caster sugar
zest of 2 lemons
juice of 4 lemons
icing sugar, for dusting
TIP — Drizzle our Lina Stores oregano-infused limoncello over the top of the cake, instead of dusting with icing sugar, for an extra flavour kick.
Preheat the oven to 160°C (140°C fan/325°F/gas mark 3). Grease a 20cm (8in) round cake tin and line with baking paper.
Grind the almonds in a blender or food processor to a coarse breadcrumb- like consistency. Transfer to a large bowl and add the polenta, flour and baking powder, stirring to combine.
Melt the butter in a saucepan over a low heat, then remove from the heat and add the olive oil and milk.
Whisk the eggs and sugar in a large bowl until light and fluffy, then slowly add the butter mixture to the egg. Add the dry ingredients, followed by the lemon zest and juice, and slowly mix to combine. Pour the batter into the prepared tin and bake for 45 minutes or until the centre is still slightly underdone, when tested with a skewer.
Allow the cake to cool to room temperature, then remove from the tin and dust with icing sugar. Cut into slices and serve.
Recipe from Brunch in London by Thérèse Nichols
100% of the profit from the sale of this book will fund OnePlate's sustainable food projects and farms in Africa and Asia to nourish and enrich the lives of children in great need.