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    You are in: Home / Recipes / Almond and Lemon Polenta Cake Recipe
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    Almond and Lemon Polenta Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    25 mins

    1 hr 10 mins

    English_Rose's Note:

    The polenta gives this cake a lovely moist texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the syrup

    • 1 lemon, juice and zest
    • 3 lemons, juice
    • 6 tablespoons superfine sugar

    Directions:

    1. 1
      Preheat the oven to 325°F.
    2. 2
      In a large bowl and using an electric hand whisk or electric mixer, beat the butter and sugar until pale and fluffy, then add the ground almonds and combine.
    3. 3
      Beat in the eggs one at a time.
    4. 4
      Next, add the lemon juice and zest, polenta, baking powder and a pinch of salt.
    5. 5
      Spoon the mixture into a 9in round cake tin (not loose bottomed, 2in deep, lightly buttered and lined with baking parchment) and level out with the back of a spoon.
    6. 6
      Bake on the centre shelf of the oven for 1 hour 10 mins or until the cake is firm to the touch and a metal skewer comes out clean.If the cake appears to be browning too much towards the end of the cooking time, cover the top loosely with aluminium foil.
    7. 7
      When the cake is nearly ready, make a syrup by gently heating the lemon juice, zest and the sugar until the sugar has dissolved, then bubble the mixture for a couple of minutes until slightly syrupy.
    8. 8
      When the cake is cooked, take it out of the oven and drizzle two-thirds of the warm syrup over the top of the cake while it is still in the tin.
    9. 9
      Leave the cake to cool before turning out and slicing.
    10. 10
      Serve drizzled with a little of the extra syrup.

    Ratings & Reviews:

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    Nutritional Facts for Almond and Lemon Polenta Cake

    Serving Size: 1 (117 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 407.6
     
    Calories from Fat 240
    59%
    Total Fat 26.7 g
    41%
    Saturated Fat 10.9 g
    54%
    Cholesterol 93.5 mg
    31%
    Sodium 174.8 mg
    7%
    Total Carbohydrate 42.6 g
    14%
    Dietary Fiber 5.6 g
    22%
    Sugars 26.2 g
    105%
    Protein 7.2 g
    14%

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