You can't go past this recipe for a better tasting, high class cake. Serve it with whipped yoghurt and cream.
450g unsalted butter
450g caster sugar
2 tsps vanilla
rind of 4 lemons, juice of 1 lemon
225g polenta flour
1 1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 325F (160 C).
Butter and flour a 30cm cake tin. Beat butter and sugar. Stir in the ground almonds and vanilla. Beat in eggs, one at a time. Fold in peel and juice, polenta, baking powder and salt. Spoon into tin and bake 45 minutes or until set.
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