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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.

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201780 Tigernut flour, roasted
420535 Polenta maize semolina, demeter
1400325 Cristallino cane sugar, HAND IN HAND
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