POLENTA, ALMOND AND LEMON CAKE
Unsalted butter for the tin
450 g unsalted butter, softened
450 g caster sugar
450 g ground almonds
2 tsp vanilla extract
6 eggs
Finely grated zest of 4 lemons
Juice of 1 lemon
225 g polent
1 ½ tsp baking powder
¼ tsp salt
1
Preheat the oven to 160C/Gas3; butter and line a 28cm deep cake tin with greaseproof paper
2
Beat the butter and sugar together using an electric mixer until pale and light
3
Stir in the ground almonds and vanilla; beat in the eggs, one at a time; fold in the lemon zest and juice, the polenta, baking powder and salt; spoon into the prepared tin; bake for 45-50 minutes or until the cake is set and deep brown on top; cool in the tin
4
Serve with caramelised oranges and crème fraiche
