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.