LEMONY POLENTA AND ALMOND SYRUP SQUARES

LEMONY POLENTA AND ALMOND SYRUP SQUARES

200 g   butter

200 g castor sugar

            Zest of 2 lemons

200 g   ground almonds

3          eggs

100 g   polenta

110 g   cake flour

10 ml   baking powder

2,5 ml salt

60 ml   lemon juice

SYRUP

160 ml lemon juice

120 g   castor sugar

TO DECORATE

3          lemons, sliced

METHOD:

• Preheat oven to 160C and grease and line a square (20cm) cake tin with baking paper
• Cream butter and castor sugar and zest till light and fluffy, then add the almonds
• Add the eggs one by one, whilst beating
• Combine the polenta, flour, baking powder and salt in a bowl and mix well.Add/fold  the dry ingredients into the egg mixture and add the lemon juice to make the batter.
• Spoon into the prepared cake tin, place a slice of lemon over the batter to mark the portions.Bake for about 30 minutes until cooked (Cover with foil if it becomes too dark)
• TO MAKE THE SYRUP: Heat the lemon juice and castor sugar until the sugar has dissolved.  Simmer on low heat until it becomes a syrup.
• Cut the cake and pour over the syrup.Leave to cool and remove from the cake tin