Polenta cakes I've tried so far have been equally delicious but a bit too heavy. This one though is incredibly light and airy. Perfect for afternoon cups of tea in the Autumn.
3/4 cup polenta flour
1/4 cup plain flour
1 cup sugar
1/2 baking powder
1/2 cup milk
Zest of a lemon
In a medium sized bowl, whisk egg yolks with with sugar until a creamy consistency. Gradually add hot milk. Then incorporate flour, lemon zest, and baking powder. Fold in the stiff egg whites.
Pour into cake pan and bake for 1 hour at 160ºC.
Top with blackberry syrup and cream or as you wish! ENJOY!