I bake this in spring when our lemon tree is laden with fruit and I am fighting to find ways to use them.
Recipe posted by Angeldrawers
TANGY LEMON POLENTA CAKE
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Ingredients
for the cake
- 9 oz softened butter
- 2 finely grated lemons (rind of)
- 1 cup superfine sugar
- 3 separated eggs
- ¼ cup lemon juice
- 5 oz almond meal
- 1 cup polenta (fine)
for the syrup
- ¼ cup lemon juice
- ¼ cup sugar
Method
- Preheat oven to 160 C.
- Lightly grease and line a 20cm round cake pan.
- Beat the butter, rind and sugar, until light and fluffy. Slowly ad the egg yolks, beating well.
- Stir in the juice, almond meal and polenta.
- Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.
- Spread the mixture into the prepared pan. Bake for about 1 hour or until a skewer inserted in the centre comes out clean.
- Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved. Spoon evenly over the hot cake.
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