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!