Torta di Polenta, Mandorle e Limone (Polenta, Almond and Lemon Cake)
Serves 10·Added 5 May 2026 by Tom Melhuish
DessertGluten-FreeVegetarian
Ingredients
| 450 | g | unsalted butter(softened) |
| 450 | g | caster sugar |
| 450 | g | ground almonds |
| 2 | teaspoons | good vanilla essence |
| 6 | eggs | |
| zest of 4 lemons | ||
| juice of 1 lemon | ||
| 225 | g | polenta flour |
| 1 1/2 | teaspoons | baking powder |
| 1/4 | teaspoon | salt |
Method
1.Preheat the oven to 160°C/325°F/Gas 3. Butter and flour a 30 cm (12 in) cake tin.
2.Beat the butter and sugar together until pale and light.
3.Stir in the ground almonds and vanilla.
4.Beat in the eggs, one at a time.
5.Fold in the lemon zest and lemon juice, the polenta, baking powder and salt.
6.Spoon into the prepared tin and bake in the preheated oven for 45-50 minutes or until set. The cake will be deep brown on top.
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