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Desserts - Breads
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None
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Ingredients |
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165 g butter, at room temperature
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100 g caster sugar
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3 tsp lemon rind grated
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3 eggs room temp
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1 1/2 tsp baking powder
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200 g almond meal
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75 g polenta
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50 g SRF
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250 ml milk
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125 ml lemon juice
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125 ml water
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175 g sugar
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Slices of 1 lemon
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Instructions |
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Preheat oven to 170C. Beat butter, sugar & rind until pale &
creamy. Add egg one at a time, beat until just combined.
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Add almond meal, polenta, SRF, baking powder and milk until
well combined. Pour into mould and smoothen surface. Bake
for 35-40 mins.
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Lemon syrup - boil lemon juice, water and sugar until syrupy
with or without lemn slices.
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Served cake with lemon syrup and whipped cream
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Originally Submitted
12/23/2014
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You can add this Lemon & almond cake recipe to your own private DesktopCookbook.
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