This cake is delicious. I carted it around with me one weekend, as I visited family and friends, and shared a slice or two at each location. Delicious and unusual! It is moist, gritty, soft, crumbly, lemony, and deliciously scented.
Serve on a very large white Italian-style platter, and drizzle with poached or freshly caramelised fruits. A tunning look.
It is through Kate Lamont of Lamont Winery Restaurant, (of this recipe), that I learnt that overmixing of the flour in cakes can develop the gluten and give that peaked-top (so familiar to me). Fold in the flour, don\'t mix, to give an even, light cake.
450 g soft unsalted butter
450 g caster sugar
450 g almond meal
2 tspn vanilla essence
zest of 4 lemons
juice of 1 lemon
225 g fine polenta
1.5 tspn baking powder
0.5 tspn salt
Preheat the oven to 170_C. Lightly grease and flour a 28cm tin, lining the base with baking paper.
Cream the butter and sugar. Add vanilla and mix. Add eggs one at a time, mixing thoroughly. Add zest and juice.
Mix the almond meal, polenta, baking powder and salt, and fold into mixture.
Pour into the tin, and bake at 170 degrees C for 1 hour until it just leaves the edge of the tin and is firm to touch in the centre.
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