Ingredients

• 250g butter, chopped
• 1 c caster sugar
• 2 tsp vanilla
• 3 eggs, lightly beaten
• 1 c polenta
• 1 1/2 c ground almonds
• 1 tsp baking powder
• finely grated rind from 2 lemons
• juice from 1 large lemon

Directions

1. Oven 160C

2. Grease and line a deep round 23cm tin.

3. Beat butter, sugar and vanilla until light and creamy. Add eggs gradually, beating well after each addition

4. Combine polenta. almonds and BP in a bowl. Stir into the sugar mixture using a large metal spoon.

5. Add lemon rind and juice and stir thoroughly to combine.

6. Spoon into prepared tinand bake 40-45 minutes.

7. The cake is a dark golden brown.

8. Stand the cake on a wire rack to cool before turning out.

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