Lemon Crumble Polenta Cake


Lemon Crumble Polenta Cake


(Serves 4)

  • Casale Paradiso Polenta – 140g
  • Unsalted Butter – 120g
  • Plain Flour – 120g
  • Ground Almonds  120g
  • Caster Sugar – 120g
  • Egg Yolks – 2, beaten
  • Brezzo Orange Honey – 1 tps
  • Zest of one lemon


Preheat the oven to 180/Gas 4. Butter and flour a 20cm round tin. Cream the butter. In another bowl combine the lemon zest, almonds, flour, polenta and sugar then add the honey and beaten egg yolks. When these ingredients are combined add the softened/creamed butter. You should have crumbly dough. Press the dough into the prepared round tin and bake for half an hour. Cool completely before cutting and serving. Delicious with some fresh raspberries.