Ingredients
-
- 1 tbsp
olive oil - 2
lemons, thinly sliced - 450g/1lb
butter - 450g/1lb
caster sugar - 6 free-range
eggs - 150g/5¼oz
ground almonds - 500g/1lb 1½oz quick cook
polenta - 2
lemons, zest and juice only
- 1 tbsp
- For the Lemon vodka cream
-
- 150g/5¼oz
mascarpone - 200ml/7¼fl oz
double cream - 45ml/1½fl oz lemon
vodka - 30g/1¼oz
icing sugar - ½
lemon, juice only
- 150g/5¼oz
- To serve
-
- sprig of
mint lemon zest
- sprig of
Preparation method
-
Preheat the oven to 180C/350F/Gas 4.
-
Line a 30cm/9in deep cake tin with baking parchment.
-
Heat a frying pan until hot then add the oil and lemon slices.
-
Fry for 1-2 minutes until just caramelised.
-
Remove and place caramelised side down in a pattern on the baking parchment in the tin.
-
Place the butter and sugar into a large bowl and whisk together until light and fluffy.
-
Add the eggs one at a time, mixing well.
-
Fold in the ground almonds, polenta, lemon juice and zest and stir to combine.