Polenta and Lemon Cake Recipe

Ingredients
250 grams of butter
1 cup of extra fine sugar
¼ cup of grated lemon peels
1 teaspoon of vanilla essence
3 eggs
2 tablespoons of freshly squeezed limejuice
1 and ¼ cups of ground almonds
1 cup of polenta
¼ cup of whole-wheat flour

Preparation time: 30 minutes
Baking time: 40 minutes

Preparation

Preheat the oven at a moderate temperature of 180 degrees C. Grease a round baking mold of 22 centimeters in diameter with melted butter or oil. Cover the base of the baking mold with wax paper. Use an electric mixer to beat eh butter and the sugar in a big bowl until it turns into a light creamy mixture. Add in the lemon peels and the vanilla essence. Continue beating until all the ingredients are well mixed together.
Add the eggs in gradually beating in one at a time until the mixture acquires consistency. Add in the limejuice, the almonds, the polenta, the flour and a pinch of salt. Stir until it is all evenly mixed together. Use a spoon to put this mixture into the baking mold and smoothen out the surface. Bake the cake for 40 minutes or until when poking it with a wooden pick it comes out clean.
Let the cake sit for 10 minutes after baking. Cover it with citric syrup or cut it into portions and serve it warm, accompanied by ice cream or thick cream.

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