polenta almond and lemon cake
Torta di polenta mandorle e limone
italian
river cafe cook book

450g unsalted butter softened
450g caster sugar
450g ground almonds
2 teaspoons good vanilla essence
6 eggs
zest of 4 lemons
juice of 1 lemon
225g polenta flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat the oven to 160C/375F/Gas 3.
Butter and flour a 30cm cake tin.
Beat the butter and sugar together until pale and light.
Stir in the ground almonds and vanilla.
Beat in the eggs one at a time.
Fold in the lemon zest and lemon juice the polenta baking powder and salt.
Spoon into the prepared tin and bake in the preheated oven for 4550 minutes or until set.
The cake will be deep brown on top.

Serves 10


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