POLENTA, ALMOND AND LEMON CAKE

Yields10 Servings
 Unsalted butter for the tin
 450 g unsalted butter, softened
 450 g caster sugar
 450 g ground almonds
 2 tsp vanilla extract
 6 eggs
 Finely grated zest of 4 lemons
 Juice of 1 lemon
 225 g polent
 1 ½ tsp baking powder
 ¼ tsp salt
1

Preheat the oven to 160C/Gas3; butter and line a 28cm deep cake tin with greaseproof paper

2

Beat the butter and sugar together using an electric mixer until pale and light

3

Stir in the ground almonds and vanilla; beat in the eggs, one at a time; fold in the lemon zest and juice, the polenta, baking powder and salt; spoon into the prepared tin; bake for 45-50 minutes or until the cake is set and deep brown on top; cool in the tin

4

Serve with caramelised oranges and crème fraiche

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