Lemon, polenta and almond cake

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April 7, 2016 by dgarnett2013

Lemon, polenta and almond cake: The River Cafe Cook Book (Blue Book) by Rose Gray and Ruth Rogers


Amounts in brackets are for a 20/21cm tin. Amounts not in brackets are for a 30cm tin.

  • 450g (300g) unsalted butter, softened
  • 450g (300g) caster sugar
  • 450g (300g) ground almonds
  • 2 tsp (1¼) good vanilla essence
  • 6 (4) eggs
  • zest of 6 (4) lemons
  • Juice of 1 (⅔) lemon
  • 225g (150g) polenta flour
  • 1½ (1) tsp baking powder
  • ¼ (pinch) tsp salt


Preheat the overt o 160℃. Butter and flour a 30cm (or 20/21cm) cake tin.

Beat the butter and sugar together until pale and light.

Stir in the ground almonds and vanilla.

Beat in the eggs, one at a time.

Fold in the lemon zest and lemon juice, the polenta, baking powder and salt.

Spoon into the prepared tin and bake in the preheated oven for 45 – 50 mins or until set.

The cake will be deep brown on top.

Made to take to Lipyeate for a lovely Easter weekend with the Weinbergs and Haddons.

From l – r: May, Sunny, Billy, Samuel, Rose, Isla, Elsie and Charlie.

lipyeateeaster2016 lipyeateeaster20161

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