Lemon Polenta Cake

250g soft butter

rind of 2 lemons

1 cup sugar (I reduce this to max 3/4 of a cup)

3 eggs, separated

1/4 cup of fresh lemon juice

150g ground almonds

1 cup fine polenta (cornmeal)

Cake Method

Beat butter, rind and sugar until fluffy

Add egg yolks

Stir in juice, almonds and polenta

Whip egg whites to make fluffy

Fold into polenta mixture

Bake for 45 minutes @ 180 C

SYRUP TOPPING

1/4 cup fresh lemon juice

1/4 cup of sugar

Heat together until sugar is dissolved. Pour over warm cake.

Serve warm

This cake keeps well in the fridge for several days. Enjoy!