Post by kickingfrog on Mar 8, 2011 20:13:21 GMT
Tangy Lemon Polenta cake
250g butter, softened
finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g [1 1/2 cups] ground almonds
1 cup fine polenta
Syrup: 1/4 cup each: lemon juice, sugar
Method
Preheat oven to 160 C.
Lightly grease and line a 20cm round cake pan.
Beat the butter, rind and sugar, until light and fluffy. Slowly ad the egg yolks, beating well.
Stir in the juice, ground almonds and polenta.
Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.
Spread the mixture into the prepared pan. Bake for about 1 hour or until a skewer inserted in the centre comes out clean.
Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved. Spoon evenly over the hot cake.
Serves: 6
Recipe posted by Angeldrawers
www.nigella.com/recipes/view/tangy-lemon-polenta-cake-3982
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250g butter, softened
finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g [1 1/2 cups] ground almonds
1 cup fine polenta
Syrup: 1/4 cup each: lemon juice, sugar
Method
Preheat oven to 160 C.
Lightly grease and line a 20cm round cake pan.
Beat the butter, rind and sugar, until light and fluffy. Slowly ad the egg yolks, beating well.
Stir in the juice, ground almonds and polenta.
Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.
Spread the mixture into the prepared pan. Bake for about 1 hour or until a skewer inserted in the centre comes out clean.
Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved. Spoon evenly over the hot cake.
Serves: 6
Recipe posted by Angeldrawers
www.nigella.com/recipes/view/tangy-lemon-polenta-cake-3982
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