Bob Evans
The Waterloo Hotel
Lemon & polenta cake
Ingredients
200 grams unsalted butter
200 grams castor sugar
150 grams polenta
150 grams ground almonds
1 heaped teaspoon baking powder
3 eggs
Zest from 2 lemons
Keep the juice from the 2 lemons
125 grams icing sugar (for the topping)
Method
Mix the soft butter and sugar together until whipped
Mix polenta, baking powder and almonds together
Add a third to the butter sugar, then an egg, then do the same another twice beating all the time, at the end add lemon zest to mixture
Put mixture into a greased (butter) tin and bake at 180? for 40 minutes
When cooked leave in tin on cooling rack
Cook lemon juice and icing sugar together, when dissolved pour on top of cake and leave to cool.
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