Amie Fulton / Recipes from Perthshire

I was asked to post this recipe after our weekend in Perthshire - it’s definitely not an original. Sorry that it has taken so long to post - enjoy!

Lemon Polenta Cake
(Hugh Fernley Whittingstal)

**this recipe makes a very large cake - use a half recipe for a family

To make it gluten free omit the 1 1/2 tsp baking powder and do not flour the cake tin. I did this in Perthshire - and it was a success.

450g unsalted butter

450g caster sugar

450g ground almonds

2 tsp vanilla essence

6 eggs

zest of 4 lemons

juice of 1 lemon

225g polenta

1 1/2 tsp baking powder

1/4 tsp salt

Instructions

preheat oven to 160C

butter and flour a 30cm (12”) cake tin

beat butter and sugar together until pale and light then stir in almonds and vanilla.

beat eggs into mixture - one at a time.

fold in lemon zest and juice, polenta, baking powder and salt into mixture

spoon into tin and bake in preheated oven for 45-50 minutes - in Perthshire it took another 10 minutes in the oven.

once a skewer comes out clean - it is finished baking.

if the top browns before cake is set, place a circle of greaseproof paper on top to prevent burning.

let cool and serve.