Almond and lemon polenta cake with orange mascarpone
Ingredients
- 225g/8oz unsalted butter
- 225g/8oz caster sugar
- 3 free-range eggs, beaten
- 225g/8oz ground almonds
- 115g/4oz instant polenta
- 1 tsp baking powder (gluten-free if necessary)
- 3 lemons, zest and juice only
- icing sugar, for dusting
- 2 lemons, juice only
- 3 tbsp caster sugar
- 250g/9oz mascarpone
- 2 oranges, zest only, plus splash of juice
- 50-75g/1¾-2½oz icing sugar, sieved
- 75-100g/3-4oz caster sugar, for dusting
- 100ml/3½fl oz orange juice
- 4 satsumas, peeled and cut in half horizontally
Instructions
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