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- 5 eggs
- 400g almond meal
- 250g polenta
- 300g sugar
- 400g unsalted butter
- zest and juice 2 lemons
- zest and juice 1 orange
- 1 tsp vanilla essence
- 10g baking powder
Beat butter and sugar until light and fluffy. Add the eggs one at a time. Fold in the wet ingredients alternately with the dry ingredients and spoon into the lined baking tin. Bake at 170°C for about 40 minutes, then reduce the temperature to 160°C & bake for a further 40mins until cooked in the centre. If it is starting to get too coloured cover with a piece of foil or baking paper. Allow to cool then transfer to a serving plate and dust with icing sugar. Serve with limoncello and lemon mascarpone or whipped cream.