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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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from a 2004 edition of Better Homes and Gardens Ingredients:
250 g butter |
1 cup sugar |
2 teaspoons vanilla |
3 eggs, lightly beaten |
1 cup raisins |
1 cup polenta |
1 1/2 cups almond meal |
1 teaspoon baking powder |
2 lemons, grated rind of |
Directions:
1. Preheat oven 160 C and line sides and base of deep 20 cm round cake tin.
2. Beat butter, sugar and vanilla with electric mixer till light and creamy.
3. Add eggs, beat well and transfer mixture to bigger bowl.
4. Add raisins, polenta, almond meal, baking powder and lemon rind.
5. Combine well.
6. Spoon mix into tin.
7. Bake one hour or until skewer comes out clean.
8. Cool on wire rack.
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