Lemon polenta cake

    1 hour 55 mins

    A syrupy lemon thrill that is my favourite. This recipe uses polenta and ground almonds instead of flour.

    3 people made this

    Serves: 8 

    • 500g raw sugar
    • 500g butter or margarine
    • 6 eggs
    • 500g ground almonds
    • 250g fine polenta
    • 6 lemons, juiced and the rind grated
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 150g caster sugar

    Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

    1. Preheat oven to 150 degrees C and grease line the bottom of a 25cm tin with baking paper.
    2. In a large bowl, cream the butter or margarine and sugar. Add eggs one at a time mixing well each time.
    3. In a separate bowl mix together the polenta, ground almonds, lemon rind, baking powder and salt. Fold into creamed mixture.
    4. Pour into prepared tin and bake for 1½ to 2 hours-check after 1½ hours. While cake is baking place the lemon juice and caster sugar into a saucepan and boil until the juice has reduced by about half.
    5. Prick holes in the cake once it's out of the oven and pour the syrup over the cake letting the syrup soak in until you've used all the syrup. Leave to cool in the tin.

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