sandrabrandalise
Jun 22, 20191 min
COOKBOOK: Mag Recipe
When my daughter in law says it’s out of this world, well then it’s out of this world! She doesn’t like cake so I convinced her to try this one with polenta and it was a total hit!
You need to wait for it too cool down completely before cutting up. It can be a little crumbly but it did not stop us from eating it all in almost one hit!
Hope you enjoy
RECIPE
Serves 6-8
250g unsalted butter, chopped
2 large tablespoons of grated lemon rind
1 cup sugar
3 eggs
1/3 cup of fresh lemon juice
210g almond meal
125g polenta
1 1/2 teaspoon of baking powder
LEMON MASCARPONE CREAM
1 cup mascarpone cheese
110g sugar
2 teaspoons of lemon rind
2 tablespoons of cherry bandy or a sweet wine
Grease a 20cm round cake pan, line base and sides with baking paper.
Beat butter, rind, sugar and lemon juice in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Add almond meal and polenta and combine. Add mixture in prepared cake pan and spread out evenly.
Bake in slow moderate oven for approx 1hour.
Serve with lemon mascarpone cream
LEMON MASCARPONE CREAM
Combine all ingredients in a bowl. Stir or whisk until all smooth.