A tangy citrus-scented cake great served warm or eaten a few days later.
150 grams soft butter, plus extra for greasing
120 grams honey
Finely grated rind and juice of 3 lemons
6 eggs, separated
400 grams Curd Cheese
200 grams ground almonds
180 grams fine polenta
2 tep finely chopper rosemary, plus 3 extra springs for decoration
330 grams caster sugar
1 vanilla pod, split, and seeds scraped
· Preheat the over to 150C
· Grease and line a 26cm cake tin. We used a fluted tin
· Beat the soft butter, honey and lemon rind in an electric mixer until light and fluffy (4-5 minutes) in a large bowl.
· Using a spatula clean down the sides of the bowl, and add the yolks one at a time, beating well after each addition.
· Fold in the curd cheese, then ground almonds, polenta, rosemary an a pinch of salt.
· In another bowl whisk the egg whites and a pinch of salt to soft peaks. Gradually whisk in 110grams of sugar and whisk until glossy (1-2 minutes)
· Fold into the other mixture and then pour into the lined tin. Smooth the top and scatter with almonds.
· Bake for 45-50 minutes until golden and a sharp knife withdraws clean.
· In a saucepan, mix the lemon juice, remaining sugar and 80ml water, over a medium heat, until the sugar dissolves. Add the rosemary springs, vanilla bean and seeds. Bring to the boil, and cook until a light syrup forms. (4-5 minutes)
· Discard vanilla bean.
· Pour the sugar mixture over the cake. Some can be retained for serving if preferred.
· Server warm or at room temperature.
Try lime instead of lemon for a real citrus hit
Source - Gourmettraveller.com.au