Nibblous | polenta, almond and lemon cake
Delight in a polenta, almond, and lemon cake from the River Café Cookbook. Perfect for special occasions or everyday treats!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nibblous.com.
Ingredients
- 450g (1lb) unsalted butter, softened
- 450g (1lb) caster sugar
- 450g ground almonds
- 2 teaspoons good vanilla essence
- 6 eggs
- zest of 4 lemons
- juice of 1 lemon
- 225g (8ozs) polenta
- 11/2 teaspoons baking powder
- 1/4 teaspoon salt
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