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Lemon Polenta Cake with Lemon Marscapone
Lemon Polenta Cake with Lemon Marscapone
250gm unsalted butter, chopped
3 eggs
3 tbsp grated lemon rind
2/3 cup (80ml) lemon juice
1 cup (220g) castor sugar
1 3/4 cups (210gm) ground almond
3/4 cup (125gm) polenta
1 tsp baking powder
Lemon Mascarpone
1 cup (250gm) mascarpone cheese
2 tsp grated lemon rind
½ c cator sugar
2 tbsp. lemon juice
½ c Pantelleria Moscato or Passito Dessert Wine
Grease a deep 20cm round cake tin, line base and side with baking paper.
Beat butter, rind and sugar until light and fluffy. Add eggs, one at a time, beating between additions. Stir in juice, ground almonds, polenta and baking powder. Spread into cake tin and bake in a moderately slow oven for 1 hr 20 min. Cool in pan. Serve warm or cold with Lemon Mascarpone.
Lemon Mascarpone:
Combine all ingredients in a small bowl; whisk until smooth
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