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Rose Gray, Ruth Rogers

Torta di Polenta, Mandorle e Limone

Polenta, Almond and Lemon Cake

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Preparation info
  • Serves

    10

    • Difficulty

      Medium

Appears in

#18The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 450 g (1 lb) unsalted butter, softened
  • 450 g (1

Method

Preheat the oven to 160°C/325°F/Gas 3. Butter and flour a 30 cm (12 in) cake tin.

Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and lemon juice, the polenta, baking powder

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