Lemon Polenta Cake (Clare May 08)
- 250 g soft butter
- 250 g caster sugar (granulated)*
- Zest of 2 lemons
- 250 g ground almonds*
- 1 tsp vanilla essence
- 3 eggs
- Juice of 1 lemon
- 125 g polenta*
- 1 tsp baking powder
- Pinch of salt
- *I used dark brown sugar instead of caster, and 100g almonds/250g polenta instead of the specified quantities
- Beat butter, sugar and zest until fluffy (and almost white). Stir in almonds and vanilla. Add eggs one at a time, beating each before adding the next. Fold in lemon juice, polenta, baking powder and salt. Spoon the mixture into a buttered cake tin (or cupcake tin).Bake in a 160 c oven until sides pull slightly from the edges of the tin. This should take approximately 50 minutes. The cake is cooked when it feels firm and springs back from placing your hand on it.
butter, caster sugar, lemons, ground almonds, vanilla, eggs, lemon, polenta, baking powder, salt, brown sugar
Taken from www.epicurious.com/recipes/member/views/lemon-polenta-cake-clare-may-08-1270408 (may not work)