Lemon Polenta Cake
Over a year ago
6,191 views
Ingredients
- 450g (1lb) unsalted butter
- 450g (1lb) caster sugar
- 450g (1lb) ground almonds
- 2 tsps good vanilla essence
- 6 eggs
- 4 zest of lemon
- 1 juice of 1 lemon
- 225g (8ozs) polenta
- 1 ½ tsps baking powder
- ¼ tsp salt
Accompaniment
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Description
My husband and kids ALWAYS choose this for their birthdays - it is our most favourite cake. Originally discovered in the River Cafe Cookbook, we sometimes halve the quantities.
Method
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1
Preheat oven to 160°C. Butter and flour a 30cm (12") cake tin.
Beat butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon juice and zest, the polenta, baking powder and salt.
Spoon into prepared tin and bake in preheated oven for 45-50 mins, then check. If the top is deep brown before cake is set, place a circle of greaseproof paper on top to prevent burning while the body of the cake cooks through.
Depending on your oven, the cake seems to take about 1h 30m in all.
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