Portuguese lemon and polenta cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Sugar |
| 6 | ounces | Instant polenta |
| 3 | mediums | Eggs |
| Lemon and orange juice | ||
| 10 | ounces | Ground almonds |
| 3 | ounces | Butter |
| 1 | tablespoon | Baking powder |
| Vanilla essence | ||
| 3 | Plums | |
| 1 | small | Bunc grapes |
| 1 | Ripe mango | |
| 1 | Banana | |
| Icing sugar to decorate | ||
Directions
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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