Almond , Lemon and Polenta Cake
A no flour cake.
Polenta is ground yellow cornmeal, very popular as a savoury dish in Italy, served in much the same way as mashed potatoes in England.
Preparation time: 20 minutes Quantity: Serves 12 Cooking time: 45 minutes
Ingredients
250g/ 8 oz butter- softened diced
250g/ 8 oz caster sugar
250g/ 8 oz ground almonds
1/2 teaspoon vanilla extract
3 large eggs
90g/ 3 oz polenta
2 teaspoon baking powder
1 fresh lemon - juice and zest
Method
- Beat the butter and sugar together till well incorporated
- Stir in the vanilla and almonds
- Beat in the egg slowly, stirring all the time
- Stir in the rest of the ingredients
- Spoon in to a greased tin and bake in a preheated oven
- Gas 5/200*c /400*f for 40-50 minutes or until cooked
Recommended cake tin size approximately 8 inch