Polenta/Corn Semolina Organic 500g

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• Ingredients
- 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, sugar
• Method (6 serves)

- Preheat oven to 160 C.

- Lightly grease and line a 20cm round cake pan.

- Beat the butter, rind and sugar, until light and fluffy. Slowly ad 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 pan. 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.