LEMONY deliciousness
The Australian Women's Weekly Food|Issue 65 2020
LEMONY deliciousness
A nonna’s favourite made healthier with the addition of zucchini – and it’s gluten-free to boot!

Cake of the month

“This recipe is a keeper! With its intense lemon flavour, this simple rustic cake has a moist and tender crumb combined with a lovely crunch of cornmeal.” Sarah Murphy, Food Editor, AWW FOOD

LEMON & ZUCCHINI POLENTA CAKE

PREP + COOK TIME 1 HOUR 50 MINUTES (+ STANDING) SERVES 12

2 cups (400g) firmly packed coarsely grated zucchini (see notes)

350g butter, at room temperature

2 cups (440g) raw caster sugar

6 eggs, at room temperature

3 teaspoons gluten−free baking powder

1½ cups (240g) polenta

3 1/3 cups (400g) almond meal 2 tablespoons finely grated lemon rind

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Issue 65 2020