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Lemon & Polenta Bundt Cake Recipe


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     Lemon & Polenta Bundt Cake

Category   Desserts - Breads
Sub Category   None
Servings   8-10

450g unsalted butter
450g caster sugar
6 eggs
450g almond meal
225g fine polenta
zest of 4 lemons
juice of 1 lemon
400g ricotta
4 cups icing sugar
2 tbsp passionfruit pulp

Preheat oven to 160C. Place butter and caster sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until light and creamy. Add eggs one at a time, beating well after each addition.
Fold in almond meal, then add polenta, lemon zest and juice, and ricotta; stir until just combined.
Spoon into a well-greased 10-cup-capacity bundt tin and bake for 1 hour and 10 minutes, or until a skewer inserted in the cake comes out clean.
Let cool in tin for 10 minutes, then turn out onto a wire rack to cool completely. Place icing sugar in a large bowl, add 2 tablespoons boiling water and passionfruit pulp, and stir until combined. Spoon over cake and serve.

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