Polenta Lemon Cake

Polenta Lemon Cake

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Recipe by: Blanco

This lemon cake recipe uses polenta for an easy sweet afternoon tea treat. Use up leftover lemons, which will make this cake recipe moist and delicious.

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Polenta Lemon Cake

Ingredients:

250g of softened cream cheese

3/4 cup of lemon butter

1/2 cup of milk

1 cup of castor sugar

6 eggs, separated

Zest of 2 lemons

60g polenta and 1/2 cup boiled water, combine and cool

200g almond meal

Icing sugar, shredded lemon and lime rind

Method:

Combine cream cheese, lemon butter and milk
In a separate bowl beat sugar, egg yolks and lemon zest together until thick and creamy
Fold egg and sugar mixture into cream cheese mixture with polenta and almond meal
In a separate bowl, beat egg whites until stiff peaks form and gently fold through
Pour mixture into greased and lined 25cm spring form tin
Cook in steam oven for 25 minutes; or cook in the oven on traditional cooking function at 150°C for 1 1/4 - 1 1/2 hours

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