Lemon polenta cake with limoncello syrup
Bring a touch of Italian glamour to the table with this simple but stylish, lemon cake
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Everyone would make this again
Recipe by olive magazine
Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 1hr 15 minutes- Heat the oven to 160C/fan 140C/gas 3. Butter and base line a 23cm springform tin. Beat together the butter and sugar until light and fluffy (use an electric hand whisk). Add the eggs one by one and beat between each addition. Fold in the polenta, almonds and baking powder. Mix in the lemon zest and juice.
- Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top of the cake loosely with foil after 30 minutes to stop it browning too much).
- Make the syrup by warming the limoncello with the icing sugar until the icing sugar has melted. Serve the cake warm cut in slices with a drizzle of limoncello syrup.
Recipe from olive magazine, September 2007.
667 kcalories, protein 10.8g, carbohydrate 53g, fat 46.1 g, saturated fat 18.3g, fibre 2.6g, salt 0.77 g
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http://www.bbcgoodfood.com/recipes/4702/
Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 1hr 15 minutesIngredients
- 250g butter , softened
- 250g caster sugar
- 3 eggs
- 100g polenta
- 250g ground almonds
- 1 tsp baking powder
- 3 lemons (3 zested, 1 juiced)
- 4 tbsp limoncello
- 3 tbsp icing sugar
667 kcalories, protein 10.8g, carbohydrate 53g, fat 46.1 g, saturated fat 18.3g, fibre 2.6g, salt 0.77 g




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22 March 2008
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