Lemon and Rosemary Polenta Cake

Cakes, Biscuits and Bread  

Ingredients

115 gm Polenta
� tsp Baking powder
225 gm Butter
225 gm Caster sugar
225 gm Ground almonds
3 Egg(s)
2 Lemon zest
2 tsp Rosemary

Syrup

2 Lemon juice
50 gm Caster sugar
50 ml Water
Rosemary

Method

Preheat the oven to 170�C.

Cream the butter and sugar until soft then beat in the ground almonds. Add the beaten eggs, then the lemon zest and finely chopped rosemary. Fold in the polenta and baking powder. Put the mixture into a greased lined loaf or cake tin. Bake for 1hr 15mins.

For the syrup, put the sugar, lemon juice, water and 2 sprigs of rosemary into a saucepan. Bring to the boil, stirring to dissolve the sugar. Boil for 3-4 minutes. Remove from the heat and discard the rosemary. When the cake is cooked, pour the syrup over it and allow to soak in.

24 Sep 2023
Shirl Seath