Lemon Polenta Cake

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Lemon Polenta Cake

• 250g butter
• 1 cup caster sugar
• 1 4 cup grated lemon rind
• 1 tsp vanilla essence
• 3 eggs
• 2 tbsp freshly squeezed lemon juice
• 1 1 4 cups ground almonds
• 1 cup polenta
• 1 4 cup self raising flour
• 1 1 2 cups caster sugar
• 1 3 cup lemon lime orange or mandarin juice
• 1 3 cup water
• 3 strips of any citrus fruit rind

The Instruction of lemon polenta cake

• preheat the oven to moderate 180c brush a deep 22cm round cake tin with melted butter or oil line the base and sides with baking paper
• beat the butter and sugar in a large bowl with electric beaters until light and creamy add the rind and vanilla essence beat until thoroughly combined
• add the eggs one at a time beating well after each addition the mixture will look quite curdled at this stage add the juice almonds polenta flour and a pinch of salt stir until the mixture is smooth spoon the mixture into the prepared tin and smooth the surface
• bake for 40 minutes or until a skewer comes out clean when inserted in the centre set the cake aside for at least 10 minutes before turning out of the tin
• meanwhile make citrus syrup combine all the ingredients in a pan stir over low heat without boiling until the sugar is dissolved bring to the boil reduce the heat and simmer for about 12 15 minutes or until slightly thickened
• remove the rind and pour the hot syrup over the hot cake

Nutritions of Lemon Polenta Cake

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