Flourless Lemon Cake

I felt this recipe had way too much butter in proportion to dry ingredients but went ahead anyway. It was swimming in butter- you could see it seep out of the mass while cooking, and it prevented it cooking properly, at the end of the cooking process was a bubbling pan of slop. 250g would have been more appropriate. was a disappointing entry to the rubbish bin as theu ingredients are expensive. Also the amount of sugar appears quite high? but not as obviously dreadful as the butter lol

Made it healthier. I felt that there was too much butter and sugar so instead of 500gr of butter - I used 650gr and of the 500gr of raw sugar - I used 150gr (I find that this type of sugar does not blend in as castor or brown sugar would) & to that 100 gr. of castor sugar. I used the juice of 6 lemons but the rind of 7, to give it that little bit more of a bite. I used a fanforced oven top and bottom @ 170oC to start for the 1st 60mins and then put foil over the top to stop from burning and cook for a futher 20-25mins @ 150oC. It was large and moist cake and had that great sweet & a little sour taste, very refreshing.

This is such a great combo of flavours with the sweet, and sour and the polenta provides good body to it. A hit and Im definitely coming back