Lemon Polenta Cake With White Wine Mascarpone

This zesty, easy-to-make cake hits the spot with an alcohol-infused cheesy accompaniment.

The ingredient of Lemon Polenta Cake With White Wine Mascarpone

• 450g butter at room temperature
• 2 cups 440g caster sugar
• 6 eggs
• 1 2 teaspoon vanilla extract
• 4 lemons rind finely grated
• 3 lemons juiced
• 450g almond meal
• 1 1 2 cups 275g corn meal polenta
• 1 1 2 teaspoons baking powder
• icing sugar to dust
• 500g mascarpone
• 1 cup 220g caster sugar
• 1 3 cup 80ml dry white wine
• 2 tablespoons brandy
• 1 lemon zested

The Instruction of lemon polenta cake with white wine mascarpone

• preheat oven to 160u00b0c line a 26cm round cake pan with non stick baking paper use an electric beater to beat the butter and sugar until pale and creamy beat in the eggs one at a time
• stir in the vanilla lemon rind and juice fold in the almond meal polenta and baking powder pour into the pan bake for 1 hour cover with foil bake 40 minutes or until crumbs cling to an inserted skewer cool on a wire rack
• for the mascarpone use an electric beater to beat all of the ingredients on a low speed until the sugar dissolves and the mixture is well combined
• serve cake slices dusted with icing sugar and a dollop of mascarpone

Nutritions of Lemon Polenta Cake With White Wine Mascarpone

calories: 1024 354 calories
calories: 73 grams fat
calories: 34 grams saturated fat
calories: 73 grams carbohydrates
calories: 58 grams sugar
calories: n a
calories: 16 grams protein
calories: n a
calories: 510 54 milligrams sodium
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calories: nutritioninformation