Lemon polenta cake

Story by Valli Little

Adapted from a River Cafe Cookbook recipe Margaret Pomeranz’s Let’s Eat lemon polenta cake makes the most of seasonal citrus.

Ingredients

450g unsalted butter
450g caster sugar
450g ground almonds
2 teaspoons vanilla extract
6 eggs
zest of 5 lemons
juice of 1 lemon
225g polenta flour
1½ teaspoons gluten-free baking powder (if you’re sttrict about a gluten-free cake)
¼ teaspoon salt
icing sugar, to serve

Method

Preheat the oven to 150°C. Grease a 30cm tin. Beat the butter and sugar until you have a light and fluffy mixture. Add the almonds and vanilla and beat well until it’s all combined. Beat in the eggs one at a time. Fold in the lemon zest, lemon juice, polenta flour and baking powder and salt. Pour into the tin and bake for 40-50 minutes, until golden brown. Turn out of the tin onto a wire rack to cool. Sprinkle with icing sugar to serve. (Adapted from the River Cafe Cookbook).

From Let’s Eat by Margaret Pomeranz and Philippa Whitfield Pomeranz