2014-05-07
Polenta, Almond and Lemon Cake
Ingredients
- 170 gms butter
- 170 gms caster sugar
- 170 gms ground almonds
- 1 tsp good vanilla essence
- 4 small eggs
- Zest of 1 lemon
- Juice of 1 lemon
- 85 gms polenta
- ¾ tsp baking powder
- ¼ tsp salt
- Crème fraiche or thickened cream to serve
- Fresh berries (raspberries, blackberries, blueberries)
- Makes : 1 cake
- Prep Time : 15 mins
- Cooking Time : 40-45 mins
- Temperature : 160ºC
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Method
- Beat the butter and sugar together until pale and light.
- Stir in the ground almonds and vanilla essence.
- Beat in the eggs, one at a time.
- Fold in the lemon zest, lemon juice, polenta, baking powder and salt.
- Spoon into a greased 22 cm round cake tin and cook for 45-50 minutes or until set and a lovely deep brown colour on top.
- Remove and allow to cool for 5 minutes before turning out of the tin.
- Serve with fresh berries, crème fraiche or thickened cream.
Recipe Category: Desserts & Cakes
