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LEMON, ALMOND AND POLENTA CAKE

Recipe
For cake
200 grams of unsalted butter
200 grams of caster sugar
210 grams of ground almonds
90 grams of fine ground polenta (or whatever you are able to find)
1 heaped teaspoon of baking powder
zest of 2 lemons
3 medium sized free-range eggs

For syrup

Juice of 2 lemons
100 grams of icing sugar

Method

Pre heat oven 180 centigrade/ 350 fahrenheit.

1.Beat the sugar and butter until pale and fluffy.

2.Wish your eggs together and slowly add to your sugar and butter mix.

3.In another bowl mix your ground almonds, polenta, baking powder and lemon zest.

4.Now slowly add this to your wet mix. If you are using a electric mixer, turn down until you have added all your dry mix, or you might end up with a big mess.

5. Line a terrine mould or a cake tin 23cm / 9inch with baking parchment. Make sure you grease the mould/tin before lining.

6. Now add cake mix and cook for 40/50 minutes.
You can tell when cooked, as the edges of the cake should have started to come away from the edge. A knife should come out quite clean, although allow for some mixture (only a little) to be left on.
Leave to cool in tin.

7. Make the syrup by putting the lemon juice and icing sugar in a pan, slowly bring to the boil, then let cool.

8. Prick the top of your cake with a small sharp object, now slowly pour over the lemon syrup.

Give the syrup time to soak in before cutting and eating.

Happy eating.

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