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Lemony Polenta Cake
Oven @ 180C – Prep time 15mins – Baking time 30mins


175g butter, softened 250g golden caster sugar
125g ground almonds 2 eggs, beaten
grated rind and juice of 3 lemons 75g polenta flour
50g plain flour 1/2 tsp baking powder
2 tbsp flaked almonds

Turn on your oven to get it nice and preheated. Grease and line a 15cm/6in spring-form tin.

Beat the butter and 175g of the sugar til pale and creamy. Add the ground almonds, beaten eggs and juice + rind of 1 lemon, and stir it all together.

Add the two flours and baking powder – stir ever so gently til combined. Turn this mixture into your tin, level the surface and top off with the flaked almonds. Pop it into the oven and check again in 30mins – it should be risen and firm.

While that’s baking away, heat the remaining sugar and lemon juice & rind til the sugar dissolves. Drizzle it over the cake. Scoff it while warm.


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