Lemon Polenta Cake
Makes 12 slices
50g/2oz/4 tbsp butter, softened, plus extra to grease
250g/9oz/1 cup + 2 tbsp caster (superfine) sugar
200g/7oz/generous 1 cup instant polenta
50g/2oz/cup ½ ground almonds
1 tsp baking powder
3 medium (US large) eggs
3 tbsp milk
2 tbsp poppy seeds
1 lemon, thinly sliced
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 900g/2lb loaf tin and base-line with parchment paper.
2 Grate the zest of 1 lemon and blitz in a food processor with the butter, 200g/7oz/scant 1 cup sugar, the polenta, ground almonds, baking powder, eggs, milk and poppy seeds.
3 Spoon the mixture into the prepared tin and bake in the oven for 1 hour or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes.
4 Squeeze the juice from the 2 lemons into a pan. Add the sliced lemon, remaining sugar and 150ml/¼ pint/scant ⅔ cup water. Bring to the boil, stirring, then reduce the heat and cook for 10 minutes or until syrupy. Pierce the cake with a skewer in several places, arrange the slices over the top and spoon the syrup over the cake.
|Lemon Polenta Cake|