Polenta Lemon Cake
An easy to make recipe that takes 20 minutes to prepare and 120 minutes to cook.
- Butter: 150gm
- Lemon: 2
- Eggs: 3
- Golden caster sugar: 250gm
- Ground Almond (almond powder): 200gm
- Corn Flour: 175gm
- Baking powder: 1 tablespoon
- icing sugar (optional)
Use a cake tin or a deep(ish) baking tray and preheat the oven to 180 degrees Celsius.
Put the 2 lemons in a saucepan, cover with cold water, bring to boil and drain. Then put more cold water and simmer for 1 hour. When done, drain them, slice the lemons in half, remove the seeds and skin and turn the remaining into a puree using a blender.
Add all the remaining ingredients to the blender and mix until all becomes a soft paste.
Cover the cake tin or baking tray with a layer of butter, then add the mixture to it and place in the preheated oven to bake for 60 minutes or until golden brown.
When the cake is over, you can sprinkle icing sugar on top for decoration.