LEMON POLENTA CAKE (NIGELLA)
Steps:
- 1. Line the base of your cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 180C/350F/Gas 4. 2. Beat the butter and sugar until pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. 3. Mix together the almonds, polenta and baking powder, and beat some of this into the butter and sugar mixture, followed by one egg. Alternate adding dry ingredients and eggs, beating the mixture all the while. 4. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin. Bake in the oven for about 40 minutes. It may look wibbly but, if the cake is cooked, a cake tester should come out cleanish when pushed into the centre of the cake. Most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. Remove the cake from the oven to a wire cooling rack, but leave it in its tin. 5. Make the syrup by boiling together the lemon juice and icing sugar in a smallish non-reactive saucepan. Once the icing sugar's dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
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