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15 December 2012,02:22 by
D.Sumithra

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LEMON POLENTA SYRUP CAKE

Serves :
7

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Line a 6 inch cake pan with parchment paper.
  • Beat together the butter and sugar in a bowl until light and creamy.
  • Add the ground and slivered almonds, vanilla extract, and eggs and mix well.
  • Add the lemon peel and juice, polenta, and baking powder, and mix well.
  • Spoon into the prepared pan and bake in a preheated oven, 350°F for 25 minutes.
  • While the cake is cooking, make the syrup. Put the lemon peel and juice, superfine sugar, and water into a saucepan and heat through.
  • Spoon over the cake as soon as it comes out of the oven. Let the syrup drizzle through.
  • Serve the cake hot or cold with light cream.

INGREDIENTS

  • 300 grams butter
  • 300 grams superfine sugar
  • 300 grams ground almonds
  • 300 grams slivered almonds
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Finely grated rind and juice of 2 lemon
  • 300 grams polenta flour
  • 1 teaspoons baking powder
  • Light cream, to serve

Syrup

  • Grated peel and juice of 4 lemons
  • 300 grams superfine sugar
  • 4 tablespoons water

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