*Lemony Almond and Polenta Cake*
Makes 8 to 10 servings This is moist and very lemony. Adapted from My Family Kitchen by Sophie Thompson. 150g of polenta (14 TBS fine cornmeal, not self rising) 150g of ground almonds (1 3/4 cup, almond meal or flour) 150g of caster sugar (3/4 cup plus 1 1/2 tsp)
1 tsp baking powder 200g butter, softened, plus extra for buttering the pan (3/4 cup plus 2 TBS) 3 large free range eggs the zest and juice of 3 large lemonds 100g of icing sugar, sifted (3/4 cup, confectioners sugar) 20g of flaked almonds, toasted (2 TBS) Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease and base line a 20cm/8 inch springform cake tin. Set aside. Place the polenta, ground almonds, caster sugar, baking powder and butter in the bowl of a food processor. Blitz together for about 30 seconds to combine. Add the eggs, one at a time, whizzing after each addition to combine well. Add the lemon zest and blizt again for about 20 seconds. (If you don't have a food processor you can do this by hand with a wooden spoon in a large bowl.) Spoon the mixture into the prepared tin and smooth the top over. Bake in the centre of the preheated oven for about 45 minutes, or until golden and coming away from the edge of the tin slightly. Whisk together the icing sugar and lemon juice in a bowl until smooth. (You should have about 100ml of juice, or a scant half cup) When the cake comes out of the oven use a skewer to make holes all over the top of the cake and, whilst still warm, pour the lemony syrup over the top. Scatter the flaked almonds over top while the cake is still tacky and leave to cool in the tin completely. Remove from the tin when cold and serve on it's own of with a big dollop of cream on the side. |
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