Lemon Polenta Cake
250 g soft butter
250 g caster sugar (granulated)*
Zest of 2 lemons
250 g ground almonds*
1 tsp vanilla essence
3 eggs
Juice of 1 lemon
125 g polenta*
1 tsp baking powder
Pinch of salt
*I used dark brown sugar instead of caster, and 100g almonds/250g polenta instead of the specified quantities
Beat butter, sugar and zest until fluffy (and almost white). Stir in almonds and vanilla. Add eggs one at a time, beating each before adding the next. Fold in lemon juice, polenta, baking powder and salt. Spoon the mixture into a buttered cake tin.Bake in a 160 c oven until sides pull slightly from the edges of the tin. This should take approximately 50 minutes. The cake is cooked when it feels firm and springs back from placing your hand on it.
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1 comment:
i'm defo going to try this. perhaps without the smoked fish this time...think that probably tasted better at source
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