This is such an easy all-in one foolproof cake that makes a wonderful dessert. I made this to take to a new year’s eve party and served it with creme fraiche. I found two recipes for polenta cake and merged them to come up with my own version which uses a little flour as well as almonds and polenta.
250g golden caster sugar
4 large eggs
100g plain flour
100g ground almonds
2 teaspoons baking powder
juice from 3 lemons
Firstly cream the butter and sugar together, then slowly add the eggs, then the flour, baking powder, polenta and almonds. Finally, stir through 50ml of fresh lemon juice and lemon zest. Cook for 45 minutes at 160 degrees in a fan oven.
My daughter enjoyed helping decorate the cake with some fresh raspberries and freeze-dried raspberries around the edge. Delicious!