Vegetarian

100g unsalted butter
100g caster sugar
100g ground almonds
2.5ml (½ tsp) vanilla extract
2 medium eggs, beaten
zest of 2 lemons
Juice of 1 lemon
500g plain white flour
50g polenta (cornmeal)
5ml (1 level tsp) baking powder
10ml (2 tsp) oil to grease the tin and parchment

Oven Temp: 170ºC, 325ºF, Gas Mark 3

Serves 6 people

Method

• Preheat the oven to 170ºC, 325ºF, Gas Mark 3. Grease and line the tin. Grease the parchment
• Cream the butter and sugar until light and fluffy. Add all the beaten egg a tablespoon at a time, beating it well between additions. Use all the egg up
• Fold in the polenta, flour, baking powder, salt, ground almonds, zest and lemon juice using the tablespoon
• Using a spoon and the scraper put all the mixture into the tin. Level the mixture in the tin using the back (bowl) of the spoon
• Bake for 35-40 minutes until the cake is firm to the touch and brown on top. Allow the cake to cool
• Serve with mascarpone

Cooking Tip

Cakes and pastries are more often eaten for breakfast in Italy but this recipe makes a delicious cake eaten for pudding with mascarpone. Try it for a picnic or packed lunch.

Leave the cake to cool in the tin, otherwise it may break.

To remove zest use the small 'teeth' of the grater. Take care not to include any pith - it is bitter