A delicious Italian cake for your table!!
10 oz (275 grams) unsalted butter
8 oz (225 grams) superfine sugar
6 eggs separated
6 oz (175 grams) ground almonds
4 oz (100 grams) coarse polenta
Grated zest and juice of 4 unwaxed lemons
Icing sugar, for dusting
Preheat the oven to 350° F. (180° C.)
Grease and line a 10 inch (25 cm) round, loose-bottomed cake tin.
Cream the butter and sugar together until thick and creamy. Add the egg yolks, one at a time, beating between each addition.
Add the almonds, polenta, lemon zest and juice to the mixture and mix well together.
Whisk the egg whites until stiff.
Using a metal spoon, fold into the mixture.
Pour the mixture into the prepared tin and bake in the oven for about 50 minutes, until golden and firm to the touch.
Leave to cool in the tin. When cold, remove from the tin and dust with sifted icing sugar.
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