Orange And Lemon Cake

The Mushroom Thief

115g/ 4oz Sugar                                 50g/2oz ground almonds

225g/8oz butter /margarine                                 1 teaspoon baking powder

2 large eggs, beaten                            115g/ 4oz Self raising flour 

50g/2oz     coarse polenta

Juice and zest of 1 orange and 1 lemon

Preheat the oven to 160C. Grease and flour a cake tin. Put the butter /margarine and sugar into a large bowl and beat until pale and creamy. Slowly add the eggs, flour, polenta, ground almonds and baking powder, adding a little at a time. Add the zest and finally the juice.

Spoon/pour the mix into the cake tin, and bake in the centre of the oven for about 30 minutes, although it may take about 10 minutes longer, be warned. Test the cake by inserting a clean knife in the centre of the cake —if it comes out clean, the cake is done.

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