CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Lemony Polenta And Almond Syrup Squares

1

  • Overview
  • Ingredients
    13 items
  • Directions

Lemony polenta and almond syrup squares offer a delightful balance of tangy lemon and nutty almond flavors, encased in a moist and crumbly texture. Finished with a zesty lemon syrup, these squares are a citrusy delight.

Squares

  • 200g butter
  • 120g castor sugar
  • Zest of 2 lemons
  • 200g ground almonds
  • 3 eggs
  • 100g polenta
  • 110g cake flour
  • 10ml baking powder
  • 2.5ml salt
  • 60ml lemon juice

Syrup

  • 60ml lemon juice
  • 120g castor sugar

To Decorate

  • 3 lemons

  • Preheat the oven to 160°C (140°C fan/gas 3) and grease and line a 20cm square cake tin with baking paper.
  • Cream together the butter, caster sugar and lemon zest until light and fluffy. Beat in the almonds.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, combine the polenta, flour, baking powder and salt. Fold the dry ingredients into the egg mixture, then stir in the lemon juice to form a batter.
  • Spoon the batter into the prepared cake tin and place a slice of lemon on top to mark the portions. Bake for 30-35 minutes, or until cooked through (covering with foil if it starts to brown too much).

To make the syrup

  • In a small saucepan, heat the lemon juice and caster sugar until the sugar has dissolved. Simmer on a low heat until the mixture thickens to a syrup.
  • Cut the cake into squares and pour the syrup over. Allow to cool in the tin before removing and serving.