I had a couple of lemon in the fridge so I wanted to used them in a cake. I had a recipe that I wanted to try for some time so this was my chance.
Ingredients:
- 250g ground almonds
- 100g fine polenta / cornmeal
- 50g coarse polenta
- 1 teaspoon baking powder
- 250g (good) butter + a bit for greasing
- zest and juice of 3 (good) lemons (medium size)
- 4 free range / organic medium eggs
Process
- Preheat oven at 180C. Grease a 20cm round cake tin
- Mix the almonds, both kinds of polenta and the baking powder together in a bowl and put aside.
- Put the butter, lemon zest and sugar into another bowl and cream together. I used a wooden spoon. Get ready to sweat a bit. Once everything is mixed, start adding an egg at each time, mix well, and add another.
- Add the initial bow with the polenta and almond to the mixture. Mix well until everything is combined. Add the lemon juice. Mix well.
- Poor everything on the tin and smooth the top. Bake for 50-55 minutes. Check the top is brown.
It is a quick, moist and easy cake. And it is tasty!
