Ingredients:

200g Butter

200g Caster Sugar

200g Ground Almonds

100g Fine Polenta

1 1/2  Teaspoon Baking Powder

3 Large Eggs

Zest Of 2 Lemons

For The Syrup:

Juice Of 2 Lemons

125g Icing Sugar

 

Preheat the oven to 180°C.

Grease and line the base of a 8 inch square cake tin.

Beat the butter and sugar in a medium sized bowl until pale.

In another bowl mix together the almonds, polenta and the baking powder together and then mix a third of that mixture into the butter and sugar. Beat in one egg and repeat until all the eggs and dry ingredients are mixed thoroughly together.

Beat in the lemon zest and spoon the mix into the cake tin. Bake for about 40 minutes. Just before the cake is ready to come out of the oven make the syrup. Add the icing sugar and the lemon juice to a small saucepan and bring to the boil. The cake won’t be completely firm but it should have come away from the sides. Prick the cake with a fork all over and pour over the syrup. Leave to cool in the tin until completely cold. Slice and enjoy.

Recipe by Nigella Lawson.

 

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