Lemon, Almond and Polenta Cakes

Ingredients

200g unsalted butter

1 cup sugar (220g)

4 eggs

90g polenta

2 tsp baking powder

250g almond meal

2 tbs milk

finely grated zest & juice of 1 lemon

Syrup

1/2 cup sugar

grated zest & juice of 1 lemon

Method

Beat butter and sugar until pale. Add eggs one at a time, beating well after each addition.

Combine polenta and baking powder and add to egg mixture.

Add almond meal, milk, lemon zest and juice, and then stir.

Spoon mixture into muffin party cases and bake at 180C for 20 minutes or until golden.

For syrup, place sugar, lemon zest and juice in a saucepan with 2 tbs of water. Stir over low heat to dissolve sugar. Increase heat to high and boil for 3- 4 minutes.

Brush cakes with syrup then cool