INGREDIENTS:
180g Soft Margarine
250g Caster Sugar/superfine
6 eggs separated
200g Ground Almonds/meal
125g Polenta
Rind and juice of 2 large lemons
Icing sugar to dust
METHOD:
Grease and line a 9” round cake tin
Preheat the oven –350F/GasMark 4
Beat the margarine and sugar until pale and creamy.
Approximately 3 minutes.
Add the egg yolks, one at a time, beating well after each addition.
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Then add the ground almonds, Polenta, lemon rind and juice.
Mix well using a wooden spoon.
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Beat the egg whites until they forms stiff peaks.
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Incorporate the egg whites into the mixture, using a metal spoon
Use a cut and fold action (figure of eight)
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Bake for 50 mins or until a skewer inserted in the centre comes out clean.
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Remove from the oven and let it cool on a rack.
When cool dust with icing/confectioners sugar.
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