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Orange & Lemon Polenta Cake

method

  1. Preheat the oven to 160˚C fan oven/180˚C/gas 5. Grease and line 2 x 18cm cake tins.
  2. Beat together the butter and sugar. Add the eggs one at a time, beating in as you go.
  3. Add the rest of the cake ingredients and gently fold in.
  4. Divide between the cake tins and smooth out. Place in the oven for 35 minutes.
  5. Leave to cool. Sandwich the cakes together with the lemon curd. Mix the juices and sugar together and carefully spread over the top of the cake.

Ingredients

  • 200g softened butter, measure using packet
  • 3/4 mug/200g caster sugar
  • 3 eggs
  • 1 1/2 mugs/180g ground almonds
  • 3⁄4 mug/120g fine polenta
  • 1 1/2 teaspoons GF baking powder
  • zest of an orange and a lemon

Topping

  • juice of an orange and lemon
  • 4 tablespoons granulated sugar
  • lemon curd for filling
  • 1 orange to decorate (optional)

Key

Cost

38p / person

difficulty

3/5

prep time

15 Mins

cook time

35 Mins

serves

12

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