LEMON-POLENTA-CAKE

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Ingredients

for the cake

  • 200 grams soft unsalted butter (plus some for greasing)
  • 200 grams caster sugar
  • 200 grams ground almonds
  • 100 grams fine polenta (or cornmeal)
  • 1 ½ teaspoons baking powder (see NOTE below)
  • 3 large eggs
  • zest of 2 lemons (save juice for syrup)

for the syrup

  • juice of 2 lemons
  • 125 grams icing sugar

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