Lemon and polenta cake

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450g unsalted butter
450g caster sugar
450g ground almonds
2 teaspoons of good vanilla essence
6 eggs
Zest of 4 lemons
Juice of 1 lemon
225g polenta flour
1 ½ teaspoons of baking powder
¼ teaspoon salt

Preheat the oven to 160 Celsius, and butter a 12inch cake tin

Beat the butter and sugar together till pale and light. Stir in the almonds and vanilla. Beat in the eggs one at a time, Fold in the lemon zest and lemon juice, the polenta, baking powder and salt.
Spoon into the prepared cake tin and cook for 40 to 45 minutes, until nice and brown