Lemon Polenta Syrup Cake Recipe

Ingredients :

175g butter

175g caster sugar

125g ground almonds

50g flaked almonds

1/2 tsp vanilla extract

2 large eggs

finely grated rind and juice of 1 lemon

75g polenta flour

1/2 tsp baking powder

single cream, to serve

Syrup:

grated rind and juice of 2 lemons

50g caster sugar

2 tbsp water

1. Line a 15cm cake tin with baking parchment.
2. Beat together the butter and sugar until light and creamy.
3. Add the ground and flaked almonds, vanilla extract and eggs and mix well.
4. Add the lemon rind and juice, polenta and baking powder and mix well.
5. Spoon into the prepared tin and bake in oven, 350F, gas mark 4, 25 minutes.
6. Make the syrup: put the lemon rind and juice, caster sugar and water in a saucepan and heat through.
7. Spoon over the cake as soon as it comes out of the oven, allowing the syrup to drizzle through.
8. Serve the cake hot or cold with cream.

Serves 5

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