Lemon Polenta Cake
Ingredients
- Cake:
- 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing
- 1 cup superfine sugar
- 2 cups almond meal/flour
- 3/4 cup fine polenta/cornmeal
- 1 1/2 teaspoons baking powder (gluten-free if required)
- 3 eggs
- Zest 2 lemons (save the juice for the syrup)
- Syrup:
- Juice 2 lemons (see above)
- Heaping 1 cup confectioners' sugar
- Special Equipment: 1 (9-inch) springform pan
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