Lemony Polenta Cake Recipe
Ingredients
| Unsalted butter | 175 Gram, softened | |
| Caster sugar | 250 Gram | |
| Ground almonds | 125 Gram | |
| Eggs | 2 , beaten | |
| Finely grated rind and juice of 3 lemons | ||
| Polenta | 75 Gram | |
| Plain flour | 50 Gram | |
| Baking powder | 1/2 Teaspoon | |
| Almonds | 2 Tablespoon, flaked | |
Directions
Grease and line a 15 cm (6 inch) spring-form tin with greaseproof paper.
Beat together the butter and 175 g (6 oz) of the sugar until pale and creamy.
Stir in the almonds, eggs and rind and juice of 1 lemon.
Add the flours and baking powder, and stir in gently until combined.
Turn into the tin, level the surface and sprinkle with the flaked almonds.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes until risen and just firm.
Meanwhile, put the remaining lemon rind and juice in a small saucepan with the remaining sugar and heat gently until the sugar dissolves.
Spoon over the cake and serve warm.
Beat together the butter and 175 g (6 oz) of the sugar until pale and creamy.
Stir in the almonds, eggs and rind and juice of 1 lemon.
Add the flours and baking powder, and stir in gently until combined.
Turn into the tin, level the surface and sprinkle with the flaked almonds.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes until risen and just firm.
Meanwhile, put the remaining lemon rind and juice in a small saucepan with the remaining sugar and heat gently until the sugar dissolves.
Spoon over the cake and serve warm.
Chef
