Love this cake light, moist, gluten free and full of lemon flavour.
Serves 8/10
200g butter, room temperature
200g caster sugar
200g ground almonds
100g polenta
2 eggs, beaten
250g ricotta
2 lemons
2 teaspoons baking powder (gluten free)
Lemon glaze
100g icing sugar, juice ½ lemon,
50g pistachio nuts, chopped, optional
Set oven 180c gas 4 Line a 23cm cake tin with nonstick baking paper.
Beat the butter and sugar till light and creamy, add in the ground almonds,
polenta, eggs, ricotta, rind of 2 lemons and juice of 1, then fold in the baking
powder. Pour the mixture into the tin and bake for 40 minutes or until a skewer
inserted in the centre comes out clean. Allow to cool in the tin.
Meantime make the glaze, mix the icing sugar and lemon juice together, spread
over the cold cake and sprinkle with the chopped nuts.
