LEMON POLENTA CAKE.
Just looking at the ingredients for this cake almost gave me a heart attack. Half a kilo of both butter and sugar, 6 eggs… and polenta!
Yes, it’s really really good for you.
Put aside the calories and this cake actually tastes delicious, tangy, moist with an unusual texture from the polenta. It’s really simple to make, but takes a bit of time to bake. I made smaller ‘bundt’ sized ones below (speeds up cooking time), but it can be made as one large cake.
Give it a go… your heart may hate it, but you will love it!
Lemon Polenta Cake Recipe
500g butter, softened
500g caster sugar
Zest and juice of 3 lemons
6 large eggs
2 teaspoons vanilla extract
500g almond meal
2 teaspoons baking powder
- Preheat oven to 170c. Grease a 25cm springform tin.
- In a mixing bowl combine the butter, sugar and lemon zest and beat until thick and pale.
- Keep beating while you add the eggs, one at a time.
- Stir in the lemon juice, vanilla, almond meal, polenta and baking powder.
- Mix thoroughly. Knock the bowl against a hard surface occasionally, to make sure there are no air bubbles.
- Bake for 1 hour, and then reduce oven temperature to 160c. Bake for another 40 minutes. Keep an eye on the colour – if it’s browning quickly, cover it with foil for the last half hour.
- Dust with icing sugar and serve with cream.
Recipe Source: “Afternoon Tea” by Frankie Magazine