- 100 g polenta
- 3 lemons
- 200 g sugar
- 200 g butter
- 3 eggs
- 200 g ground almonds
- 50 g icing sugar
- 1 tsp baking powder
Step 1: Cream Butter And Sugar
Soften the butter, then place it in the mixer with the sugar and whisk until white. Stop every so often to push down any lumps. Once everything is combined, you can increase the speed of the mixer.
Step 2: Add Remaining Ingredients
Add the polenta, the ground almonds, the baking powder, and the zest of 1 lemon. Add the eggs one by one and blend. Scrape down the sides and continue blending until well combined.
Step 3: Put Mixture Into Cases
Transfer the mixture into bun cases, leaving a bit of space at the top for them to rise.
Step 4: Bake The Cakes
Put the bun cases into the oven for about 12 minutes. Transfer the cakes to the cooling rack and allow them to cool for about 5 minutes while you make the lemon sauce/syrup.
Step 5: Lemon Syrup
Add the icing sugar to a saucepan, then add the juice of all three lemons, and the zest of two of the lemons. Give the contents in the saucepan a good stir around. Give the sauce about 7 minutes, and then very delicately drizzle the sauce over each cake, making sure each cake gets two or three pieces of lemon zest.