Recipe by Jenny Crwys-Williams
The recipe doesn’t mention it, but I bought indecently thick cream to go with the polenta cake, which I served as a Sunday evening pud. No one complained. The unrefined white sugar was bought from Woolworths’ excellent range: don’t be put off by the colour (a dirty white) or by the size of the granules.
Lemon polenta cake
Ingredients
- 250g unsalted butter
- 250g unrefined white sugar
- 3 lemons
- 4 large eggs
- 125g polenta
- 100g self-raising flour
Instructions
1
Cream together the butter and sugar, and add the zest and juice of two and a half lemons (save the other half for the top). Mix in the eggs and polenta and, finally, fold in the flour. Pour into a greased 20cm cake tin. Finely slice the remaining lemon half, and place slices over the top of the cake. Bake at 160°C for 30 minutes. Serve warm as a dessert or as a cake at room temperature.
