Recipe: Lemon Polenta Cake (Restaurant 56)

This delicious Lemon Polenta Cake recipe was created by Nick Bennett of the 3 AA Rosette Restaurant 56. It makes 1 large cake, perfect for a gathering - if you can resist keeping it all for yourself!

Ingredients: 

• 50g self-raising flour
• 150g gram flour
• 150g polenta
• 200g ground almonds
• 350g castor sugar
• 350g soft butter
• 6 eggs
• Zest of 6 lemons
• Juice of 2 lemons
• 4 tsp baking powder

Method:

1) Mix and Sieve all of the dry ingredients

2) Cream butter and sugar

3) Add the eggs, one at a time, along with a spoon of the flour mix to prevent the cake mix from splitting

4) Add the remaining dry mix gradually

5) Add the lemon zest and juice

6) Cook at 160 for 30-35 minutes, until a skewer comes out the cake clean.