This is a delicious buttery cut and keep cake. The cake will last up to a week in an airtight container. Serve with crème fraiche and come berries as a dessert or just enjoy with your afternoon cup of tea.
Ingredients
You will need a 23cm spring form tin
- 200g ground almonds
- 200g caster sugar
- 100g Polenta
- 1 heaped teaspoon of baking powder
- Zest of two lemons
- 3 Eggs – beaten
- 200g butter melted
For the syrup:
- Juice of 2 lemons
- 125g caster sugar
Method
- Pre heat the oven 160C.
- Line the base of a 23cm spring form baking tin and grease the sides of the tin.
- Mix the ground almonds, sugar, polenta, baking powder and lemon zest together in a mixing bowl until well combined. Stir in the cooled melted butter and beaten eggs, stir until combined.
- Pour the mixture into the prepared tin, then bake in the oven for 40 minutes, test to see if it's baked by inserting a skewer, the skewer should come out clean. Make the syrup by boiling the sugar and lemon syrup until the sugar is dissolved.
- Gently prick the cake all over with a skewer and pour the syrup over the cake. Allow to cool in the tin.
