Lemon polenta cake recipe
"Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas...."
INGREDIENTS
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225g/8oz unsalted butter
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225g/8oz caster sugar
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3 free-range eggs, beaten
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225g/8oz ground almonds
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115g/4oz instant polenta
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1 tsp baking powder (gluten-free if necessary)
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3 lemons, zest and juice only
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icing sugar, for dusting
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2 lemons, juice only
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3 tbsp caster sugar
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250g/9oz mascarpone
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2 oranges, zest only, plus splash of juice
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50-75g/1¾-2½oz icing sugar, sieved
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75-100g/3-4oz caster sugar, for dusting
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100ml/3½fl oz orange juice
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4 satsumas, peeled and cut in half horizontally
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