Lemon and Polenta Cake
8 servings. From a cutting from a newspaper that my Grandma, Elizabeth, used many times to bake for her sister, (Great) Aunty Judy.
Time: 70 minutes.
Ingredients
- 175g unsalted butter
- 225g caster sugar
- 200g ground almonds
- 3 large eggs
- The zest of 4 lemons and the juice of 1
- 115g polenta
- 1 tsp baking powder
- A pinch of salt
Preparation
- Grease a round baking tin measuring 20 cm in diameter and preheat the oven to 160°C.
- Put all the ingredients in a food processor and whizz to a smooth batter.
- Spoon into the lined tin and bake for 45-50 minutes, until a skewer pushed into the centre comes out with no uncooked batter on it. Cool in the tin.
- Aunty Sue served it with a lemon sauce made from the juice of the other three lemons with a little sugar and flour to thicken, simmered till the consistency was correct.