Lemon and orange polenta cake
Line a 9inch spring form tin
Oven 160
200g soft butter
200g caster sugar
3 eggs
100g polenta
180g ground almonds
1 and a half teaspoons baking powder
Zest of 2 lemons and one orange
Cream butter and sugar in kenwood mixer or similar until pale and fluffy.
Mix dry ingredients together adding zest
Add one egg at a time with 1 big spoonful of dry ingredients and mix
When it is mixed and ready add mixture to the prepared spring form tin
Cook for 40 mins. While the cake is cooking prepare the syrup, juice 2 lemons and 100g icing sugar and boil in a small saucepan until syrupy….
When the cake is cooked remove from the oven and set aside to cool, The cake should still have a slight wobble when you remove it, leave in the tin.
Prick the surface of the cake and spoon the syrup all over the cake until you have emptied the saucepan!
Thanks,
Anna x x
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Author:
Anna Park
