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Tangy Lemon Polenta Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I bake this in spring when our lemon tree is laden with fruit and I am fighting to find ways to use them.

Ingredients

Serves: 6

For the Cake

  • 250 softened butter
  • 2 finely grated lemons (rind of)
  • 250 superfine sugar
  • 3 separated eggs
  • 63 lemon juice
  • 150 almond meal
  • 250 polenta (fine)

For the Syrup

  • 63 lemon juice
  • 63 sugar

Method

Tangy Lemon Polenta Cake is a community recipe submitted by Angeldrawers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Additional Information

    Excellent served warm or at room temperature with whipped cream.

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