EyeSwoon

Lemon, Rice, and Polenta Cake

Rose Carrarini

lemoncake_Rosebakery_eyeswoon_recipefull
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  • Ingredients

    • Serves 8

      • 2 1/2 cups unsalted butter, softened, plus extra for greasing
      • 2 1/4 cups caster/superfine sugar
      • grated zest of 4 lemons
      • juice of 1 lemon
      • 1 teaspoon natural vanilla extract
      • 6 eggs
      • 5 1/2 cups ground almonds
      • 2 cups polenta
      • 1/2 cup rice or corn flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon salt
      • icing (confectioners) sugar, to decorate
  • The Prep

      • Preheat the oven to 325 F
      • Butter eight individual tins and line the bases with parchment paper.
      • Beat the butter and caster sugar till they are very light and creamy, and add the lemon zest and juice and the vanilla extract. Add the eggs, one by one, beating well after each addition.
      • Mix together the ground almonds, polenta, rice/maize flour, baking powder and slat and fold into the mixture.
      • Spoon the mixture into the prepared tins and bake for about 35-40 minutes or until knife inserted in the centre of one the cakes comes out clean.
      • Remove from the oven and cool the cakes in their tins before taking them out.
      • Sift some icing sugar over the cakes.