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Lemon Polenta Cake

This cake is buttery ,fruity and fresh. The freshness from the lemon would leave your taste buds tickle for more. You can try this cake with oranges too.
This cake is a variant from the usual as it uses polenta and almond meal to make the cake. I have tried to size this cake in a way that beginners can try their hands on. The cake has a crumbly texture and could easily fall apart. But if the following recipe is followed it will give you a good cake which does hold itself.
I have tried to restrict the use of butter and eggs and is just the right size if you would want to experiment but do not have a lot of ingredients and would satisfy your sweet craving.

This recipe will serve about 8.

Ingredients :
Butter – 120 g
Caster Sugar- 100g
Egg- 2
Buttermilk – 50ml
Polenta (Cornmeal)- 100 g ( if you do not get this , you may grind some popcorn to the consistency of coarse semolina /rava)
Ground Almond- 100g
Baking Powder – 3/4th tsp
Lemon- 1

Method:
Grease and line an 8 inch cake pan. Preheat the oven at 180 deg Celsius.

Dry ingredients:
Mix the Polenta , ground almond and baking powder and set this aside.

Wet Ingredients:
Cream together the butter and the caster sugar till pale. Add in eggs one at a time and incorporate fully. Alternate the dry ingredients with buttermilk .Start with the dry ingredients and end with the dry ingredients. Fold in 1/3 of the dry ingredients and add in buttermilk and mix. Repeat till you finish the buttermilk and the dry ingredients. Add the rind of a lemon (approx. 1 tsp) and fold in.
Pour the batter into the cake pan and bake for 30-40 minutes till a skewer inserted comes out clean.

Make the syrup:
Heat a pan and add the Juice of a lemon ( 40 ml ) and 80 g sugar till dissolved.

Transfer the cake to a serving plate and Prick the cake with a tooth pick. Pour the syrup over the cake and allow it to stand for a few hours before serving.

Happy Baking!

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