Almond and lemon polenta cake

Serves: 8

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Total Time: 60

Prep Time: 10

Cook Time: 50

• 450 gram(s) butter, softened
• 450 gram(s) caster sugar
• 450 gram(s) ground almonds
• 6  eggs
• zest of 4 lemons
• juice of 1 lemon
• 225 gram(s) polenta
• 1 teaspoon(s) baking powder
• 1 pinch(es) salt
• TO SERVE
• 1 tub(s) mascarpone
• juice of 1 lemon2 tbsp sugar

Method

1. Preheat the oven to 160°C (140°C fan oven), gas mark 3. Butter and line a 12-inch, round cake tin.
2. Using a bit of elbow grease or a food mixer, beat together the butter and sugar until the mixture turns pale and airy. Stir in the ground almonds. Crack the eggs into the mixture, one at a time, beating well between each addition. Fold in the lemon zest and juice, followed by the polenta, baking powder and salt.
3. Spoon the mixture into the prepared tin and bake in the oven for 45-50 minutes. (For cupcakes, divide the mixture among muffin cases and bake for 20-30 minutes.) The cake will be cooked when a skewer inserted into the middle comes out clean.
4. Once cool, cut into wedges and serve with mascarpone and syrup made from the lemon juice and sugar, gently warmed on the stove. by Barny Haughton, Bordeaux Quay, Bristol, Bordeaux-quay.co.uk

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