lemon, polenta and almond passover cake
Belleau Kitchen
Belleau Kitchen
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Ingredients

  • 10 th May I will be taking part in the Bold is Beautiful march in central London.
  • 10 am so do come and join us if you can.
  • for the cake
  • 200 g soft unsalted butter
  • 200 g caster sugar
  • 200 g ground almonds
  • 100 g fine polenta
  • 1 ½ teaspoons baking powder
  • 3 large free-range eggs
  • zest of 2 lemons (save juice for syrup)
  • for the syrup
  • juice of 2 lemons
  • 125 grams icing sugar

Instructions

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