16 December 2012,21:48 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat oven to 190° / 375°F / Gas mark 5. Grease a 9-inch springform tin and line with parchment.
  • The Sponge: Whisk eggs and sugar in a bowl until thick, creamy and pale.
  • Fold in polenta, semolina, baking powder and lemon puree. Pour mixture into tin and bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
  • Allow to cool for at least 20-30 minutes before removing from tin.
  • Spread the sponge with créme fraîche and scatter top with toasted flaked almonds.


The Sponge         

  • 250 grams light brown sugar
  • 100 grams fine polenta
  • 150 grams semolina
  • 1 teaspoon baking powder
  • 2 lemons, cooked, drained, deseeded and pureed
  • 3 large eggs Icing sugar, to dust
  • 300 grams créme fraîche
  • 25 grams toasted flaked almonds

1 comment for “Lemon and Polenta Sponge with Creme Fraiche”

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