Lemon, almond and polenta cake
1 cup caster sugar
2 lemons (enough to make 1/2 cup lemon juice)
3 eggs, separated
2 drops almond essence
1/4 teaspoon vanilla essence
150g ground almonds
1 cup fine polenta
Cream butter, lemon rind, sugar, vanilla, almond essence together. Add egg yolks slowly.
Add ground almonds, polenta and 1/4 cup lemon juice and mix.
Whip egg whites to soft peaks and slowly fold into cake mix.
Bake 160 deg C in LINED springform tin. Baking paper is so under rated. You'll need it for this cake.
Bake for 60 mins or until skewer comes out clean.
Combine 1/4 cup lemon juice and 1/4 cup caster sugar and heat till sugar dissolves. Pour onto hot cake.
Serve when cold with natural unsweetened yogurt.