Wanna share some recipes with us and other readers? Why not comment below and we’ll regularly collate them into this top post!
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.