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Polenta Pudding Cake

ingredients

serves 6
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

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.

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