Servings:
Serves 6 Servings
Ingredients
- 8 ounce butter
- 1 cup superfine sugar
- 2 cup ground almonds
- 1 teaspoon vanilla essence
- 3 teaspoon free range
- 2 teaspoon lemons
- 1 teaspoon lemon
- 1 cup polenta
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch creme fraiche
- 1 pinch vin santo
Preparation
Baking Directions:
Heat the oven to 375F.
Butter and flour a 9 1/2-inch spring form cake tin.
Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy.
Stir in the almonds and the vanilla.
Add the eggs one at a time, beating thoroughly before you add the next one.
Fold in the lemon zest, polenta, baking powder and salt.
Spoon into the buttered cake tin and bake for 50 minutes, or until a deep golden brown and just cooked.
