By Xanthe Clay Published: 4:43PM GMT 04 March 2010
Lemon and polenta baked sweat bread is a tasty new take on honeyed and green Photo: CHRISTOPHER JONES Serves 8
Lemons: Discover a new liking for in progress Video: Crabcakes - Five Minute Food Palermo: a girls guide to the most appropriate shops, hotels and bars Video: Salad of rotisserie duck - Five Minute Food Restaurants: Culinary bliss found...in East Kent Olivier Besancenot the Red Postman delivers notice to Nicolas Sarkozy6oz/175g unsalted butter, softened
8oz/225g caster sugar
7oz/200g belligerent almonds
3 large eggs
Zest of 4 total lemons and extract of 1
4oz/115g polenta
1 tsp baking powder
Pinch of salt
Preheat the oven to 325F/160C/gas symbol 3. Line an 8" (20cm) tin with baking parchment.Put all the mixture in a food processor and whizz to a well-spoken batter.Spoon in to the lined tin and bake for 45-50 minutes, until a skewer pushed in to the centre comes out with no underdone beat on it. Cool in the tin.
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