The ground almonds and polenta give the cake a gorgeous texture and a splash of amaretto never hurts now does it. This is an easy to make cake that is unfailingly reliable. And always delicious – completely and utterly delicious.
When choosing your lemons, select the ones that seem heavy for their size and feel slightly soft. They should give a little in your hand when you gently squeeze them. These will be the juiciest lemons.
Looking for more sensational citrus cake recipes like this one? Have a look at The Answer is Cake’s wonderful Citrus Cake Recipe Collection.
- 225g unsalted butter at room temperature
- 225g caster sugar
- 225g ground almonds
- 3 large free-range eggs
- 115g polenta
- 1tsp baking powder
- 1 vanilla pod, seeds scraped
- 4 small lemons, zest and juice
- Pinch of salt
- 1tsp amaretto liqueur
- 50g light brown sugar
- 50g flaked almonds
- For the full recipe go here: Lemon, Polenta and Almond Cake.