Lemon Topped Polenta Cake
ready in 1 hr 40 min.
- 1.111 cups sugar
- 3 unwaxed lemons (two cut into 3-4 mm slices, zest and juice of the third)
- vegetable oil (for the tin)
- 1.333 cups Polenta
- ⅔ cup Almond flour (peeled)
- 1 tsp Baking powder
- 1.333 cups Yogurt
- 4 eggs
- ½ cup butter (melted)
Add 100 g sugar to 100 ml water and bring to the boil. Simmer, stirring, for around 10 minutes. Place the lemon slices in a flat dish and pour the syrup over. Leave to cool then tip into a sieve and drain well.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Brush a baking tin with oil and arrange the lemon slices evenly over the base.
Put the lemon zest and juice, polenta, almonds, remaining sugar, baking powder, yoghurt and eggs in a bowl. Add the melted butter and mix together well. Spoon the cake mix into the dish, on top of the lemon slices. Smooth the top and bake in the oven for around 50 minutes until golden brown.
Leave to cool completely before turning out of the tin. Serve with whipped cream, if desired.