• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 230g  softened butter
  • 250g white sugar
  • 3 eggs
  • 250g almond flour
  • Zest of two lemons, finely chopped
  • Juice of 1 lemon
  • 1 tsp baking powder
  • 125g polenta
  1. Instructions
  2. Grease a 10 inch (25cm) round cake tin with butter, then line the bottom of the tin with a circle of parchment paper.
  3. Preheat the oven to 180 C/ 350 F.
  4. Cream the butter and the sugar together until they are light and fluffy.
  5. Add the egg and beat well.
  6. Begin to incorporate the ground almonds, beating well all the time.
  7. Next, add the lemon zest, juice, baking powder and polenta.
  8. Beat together until all combined.
  9. Pour the cake mixture into the prepared cake tin and cook for 40 – 50 minutes.
  10. Test with a toothpick / sharp knife to see if it is cooked. If the toothpick comes out clean then the cake is cooked.  It should also be golden on top and the edges will have shrunk slightly away from the side of the tin.
  11. Remove the cake from the oven and allow to cool, and then invert the cake onto a cooling rack.
  12. Garnish with some fresh lemon slices, orange zest, and a dusting of  icing sugar.
  13. Serve with some crème fraiche or Greek yogurt.