Polenta Cake with Lemon Syrup

Method

Preheat the oven to 160 °C. Butter the baking pan. In a bowl whip the butter and sugar.

In a large bowl, combine the chufa sedge flour, polenta and baking powder. Now mix the dry ingredients gently under the butter and sugar and add the eggs one at the time while you mix and all is well combined. Now mix in the lemon zest.

Transfer the dough into the baking pan and bake for 45 min until golden brown and an inserted toothpick comes out clean and comes away from the side of the tin.

To prepare the lemon syrup mix the juice of the lemon with the sugar in a small saucepan and cook at a low temperature until sugar is dissolved and reduced to a syrup.

Slowly pour the lemon syrup all over the cake, cut into even pieces and serve with a dollop of Greek yoghurt.

Ingredients

for a 23 cm (9 inch) round baking pan

• 200 g unsalted butter, softened (plus extra for greasing)
• 150 g Rapunzel Cristallino sugar
• 200 g Rapunzel ground chufa sedge flour, roasted
• 100 g Rapunzel polenta
• 1 ½ tbs baking powder
• 3 eggs
• Zest of 2 small lemons

For the syrup:

• Juice of 2 small lemons
• 100 g Rapunzel Cristallino Sugar

To serve:100 g Greek yoghurt