Portuguese lemon and polenta cake

Yield: 1 servings

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

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.

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Carlton Food Network

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