Katrina made a real tangy polenta cake for Nicky's birthday. Was delicious with yoghurt.

250g butter, softened
Finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g (1 1/2 cups) ground almonds
1 cup fine polenta

1/4 cup each lemon juice and sugar

Preheat oven to 160C. Lightly grease and line a 20cm round cake pan.
Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the
juice, ground almonds and polenta.
Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.
Spread the mixture into the prepared pans. Bake for about 1 hour or until a skewer inserted in the centre
comes out clean.
Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved. Spoon evenly over the
hot cake.
Excellent served warm or at room temperature with whipped cream or yoghurt. Also great with
Limoncello liqueur poured over it.

Recipe by Pat Churchill.
(Tried to contact you Pat, but couldn't access your email address)