Honey Lemon Polenta Cake
Kitchen Vignettes by Aubergine
Kitchen Vignettes by Aubergine
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Ingredients

  • 5 times in
  • 2 months alone
  • 3/4 cup polenta cornmeal
  • 2 cups ground blanched almonds
  • 1 cup unsalted butter
  • 1 cup cane sugar
  • 1.5 tsp baking powder
  • 3 eggs
  • Zest of
  • 2 lemons
  • Syrup
  • 1/2 cup honey
  • Juice of
  • 2 lemons
  • 40 minutes

Instructions

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