Lemon Polenta Cake

The combination of ground almonds and polenta gives this cake an interesting texture and it makes a refreshing dessert. The sweet and sour syrup poured over the finished cake gives it a delightful tang.

Try it with a dollop of whipped cream or some nice thick Greek yoghurt.

250g butter, softened
Finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g (1 1/2 cups) ground almonds
1 cup fine polenta

Syrup
1/4 cup each lemon juice and sugar

Preheat oven to 160C. Lightly grease and line a 20cm round cake pan.

Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the juice, ground almonds and polenta.

Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.

Spread the mixture into the prepared pans. Bake for about 1 hour or until a skewer inserted in the centre comes out clean.

Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved. Spoon evenly over the hot cake.

Excellent served warm or at room temperature with whipped cream or yoghurt. Also great with Limoncello liqueur poured over it.