Lemon Polenta Cake by Hansells Recipes
Cakes and Tarts
Serves: 1
Ingredients:
1 tablespoon finely grated lemon rind, about 3 medium lemons
1/2 cup lemon juice
1/2 cup fine polenta
175g butter
3/4 cup sugar
1 teaspoon Hansells Vanilla Essence
3 eggs
2 cups ground almonds
2 teaspoons Hansells Baking Powder
Icing sugar
CANDIED LEMON SLICES
1 cup water
1 cup sugar
2 lemons
Method:
Grate the rind from the lemons and squeeze the juice. Soak the polenta in the juice while preparing the cake.
Cream the butter and sugar until light and fluffy. Beat in the grated lemon rind. Add the eggs one at a time, beating well after each addition. Beat in the vanilla essence.
Mix the ground almonds and baking powder together until combined. Fold this into the creamed mixture alternately with the lemon juice polenta mixture until combined.
Spread the mixture into a baking paper bottom lined 20 centimetre loose bottom cake tin. Bake at 160 degrees C for 1- 1 ¼ hours or until an inserted skewer comes out clean. Leave to cool in the tin before turning out onto a cooling rack.
When ready to serve, arrange the candied lemon slices on top of the cake and drizzle with the cooking syrup.
CANDIED LEMON SLICES
Mix the water and sugar together in a large frying pan. Bring to the boil. Wash the lemons and cut into thin slices. Remove the pips. Place the lemon slices in the boiling syrup in a single layer. Reduce the heat and cook for 10 minutes or until the syrup is thick and the lemons look glazed. Set aside until ready to decorate the cake. They are easier to work with while they are still warm.
