A generous, nutty polenta and almond cake made with demerara sugar and plenty of citrus zest. Soaked in a citrus drizzle and finished with a thick citrus icing, flaked almonds and zest.
👩🍳 Method
1
Preheat oven to 160°C. Grease and line your cake tin.
2
Cream the butter and demerara sugar together until light.
3
Add the eggs one at a time, then add the vanilla extract.
4
Mix together the ground almonds, polenta and baking powder. Fold into the butter mixture along with the lemon or orange zest.
5
Pour into the prepared tin and bake for 1 hour 10 minutes until a skewer comes out clean.
6
Make the drizzle: mix citrus juice with sugar and spoon over the warm cake.
7
Once cool, top with a thick citrus icing, flaked almonds and extra zest.
