250 g butter, plus extra for greasing
250 g unrefined caster sugar
3 unwaxed lemons
4 eggs
125 g polenta
25 g ground almonds
100 g flour cream, to serve
250 g unrefined caster sugar
3 unwaxed lemons
4 eggs
125 g polenta
25 g ground almonds
100 g flour cream, to serve
method
1. Heat the oven to 160°C/gas 3.
2. Lightly butter a 20 cm pie dish.
3. Cream together the butter and caster sugar with an electric whisk until soft and smooth. Finely grate the lemon zest from two and a half of the lemons and then juice them. Add the zest and juice to the cake mix and blend.
4. Thinly slice the remaining half a lemon and keep on one side.
5. Beat the eggs into the cake mix -it will split, but do not worry, this is normal. Then beat in the polenta and ground almonds. Finally, fold in the flour with a large spoon.
6. Transfer the cake mix to the buttered dish, arrange the lemon slices on top and bake for 25-30 minutes. Serve warm, with cream.
2. Lightly butter a 20 cm pie dish.
3. Cream together the butter and caster sugar with an electric whisk until soft and smooth. Finely grate the lemon zest from two and a half of the lemons and then juice them. Add the zest and juice to the cake mix and blend.
4. Thinly slice the remaining half a lemon and keep on one side.
5. Beat the eggs into the cake mix -it will split, but do not worry, this is normal. Then beat in the polenta and ground almonds. Finally, fold in the flour with a large spoon.
6. Transfer the cake mix to the buttered dish, arrange the lemon slices on top and bake for 25-30 minutes. Serve warm, with cream.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
