Lemon Polenta Cake

Not rated yet


            (makes 1 x 24cm cake)
  • 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.