Portuguese lemon and polenta cake

1 servings

Ingredients

Quantity Ingredient
6 ounces Sugar
6 ounces Instant polenta
3 mediums Eggs
Lemon and orange juice
10 ounces Ground almonds
3 ounces Butter
1 tablespoon Baking powder
Vanilla essence
3 Plums
1 small Bunc grapes
1 Ripe mango
1 Banana
Icing sugar to decorate

Directions

Cream the butter and sugar together in blender. Add the vanilla essence and 3 eggs. Fold in the flour, almonds and baking powder. Gradually mix in the lemon and orange juice and blend well. Pour the mixture into a lined caked tin and bake in the oven for 30 minutes at 200C.

After the cake has cooled, remove the grease-proof paper and cover in fruit.

Place the sugar in a pan and heat until it caramelises. Cool quickly to prevent further cooking.

Drip the caramel over a ladle, so that the sugar forms strands. Drape over the cake and decorate with icing sugar.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Related recipes