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PrintLEMON POLENTA SYRUP CAKE
Serves :
7
Preparation Time :
Cooking Time :
Preparation Method :
- Line a 6 inch cake pan with parchment paper.
- Beat together the butter and sugar in a bowl until light and creamy.
- Add the ground and slivered almonds, vanilla extract, and eggs and mix well.
- Add the lemon peel and juice, polenta, and baking powder, and mix well.
- Spoon into the prepared pan and bake in a preheated oven, 350°F for 25 minutes.
- While the cake is cooking, make the syrup. Put the lemon peel and juice, superfine sugar, and water into a saucepan and heat through.
- Spoon over the cake as soon as it comes out of the oven. Let the syrup drizzle through.
- Serve the cake hot or cold with light cream.
INGREDIENTS
- 300 grams butter
- 300 grams superfine sugar
- 300 grams ground almonds
- 300 grams slivered almonds
- 2 teaspoons vanilla extract
- 4 large eggs
- Finely grated rind and juice of 2 lemon
- 300 grams polenta flour
- 1 teaspoons baking powder
- Light cream, to serve
Syrup
- Grated peel and juice of 4 lemons
- 300 grams superfine sugar
- 4 tablespoons water
5 comments for “Lemon Polenta Syrup Cake”
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