Lemon Polenta Cake

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

All you have to do is throw all your ingredients of Lemon Polenta Cake

  1. 250g butter
  2. 1 cup caster sugar
  3. 1/4 cup grated lemon rind
  4. 1 tsp vanilla essence
  5. 3 eggs
  6. 2 tbsp freshly squeezed lemon juice
  7. 1 1/4 cups ground almonds
  8. 1 cup polenta
  9. 1/4 cup self-raising flour
  10. 1 1/2 cups caster sugar
  11. 1/3 cup lemon, lime, orange or mandarin juice
  12. 1/3 cup water
  13. 3 strips of any citrus fruit rind

The instruction how to make Lemon Polenta Cake

  1. Preheat the oven to moderate (180C). Brush a deep, 22cm round cake tin with melted butter or oil. Line the base and sides with baking paper.
  2. Beat the butter and sugar in a large bowl with electric beaters until light and creamy. Add the rind and vanilla essence; beat until thoroughly combined.
  3. Add the eggs one at a time, beating well after each addition. The mixture will look quite curdled at this stage. Add the juice, almonds, polenta, flour and a pinch of salt. Stir until the mixture is smooth. Spoon the mixture into the prepared tin and smooth the surface.
  4. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre. Set the cake aside for at least 10 minutes before turning out of the tin.
  5. Meanwhile, make citrus syrup: Combine all the ingredients in a pan. Stir over low heat, without boiling, until the sugar is dissolved. Bring to the boil, reduce the heat and simmer for about 12-15 minutes, or until slightly thickened.
  6. Remove the rind and pour the hot syrup over the hot cake.

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