Fresh, citrusy and beautifully zesty, this lemon polenta cake will soon become one of your favourite treats! Perfect served with a cup of tea!
-200g unsalted butter
-200g caster sugar
-200g ground almonds
-100g fine polenta
-1½ teaspoons baking powder
-3 eggs
-The zest of 2 unwaxed lemons
-Juice of the two lemons above
-125g icing sugar
Method:
- Line the base of a cake tin with baking parchment. Lightly grease its sides.
- Preheat the oven to 180°C.
- Start to beat the butter and sugar together until whipped.
- Mix together the almonds, the polenta and the baking powder. Add some of this to the butter-sugar mixture and then mix in 1 egg. After this, start to alternate the dry ingredients and the eggs.
- Beat in the lemon zest place the mixture into your prepared tin.
- Bake in the oven for approx 40 minutes.
- Remove from the oven to a wire cooling rack, but leave in its tin.
- Boiling together the lemon juice and icing sugar in a saucepan to make the syrup.
- Prick the top of the cake and pour the warm syrup over the cake.
- Ensure you leave it to cool before removing from the tin.
ENJOY!
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