Ingredients Jump to Instructions ↓

  1. 3/4 cup (110g) self-raising flour

  2. cup (40g) polenta

  3. cup (110g) caster sugar

  4. 2 teaspoons finely grated lemon rind

  5. 2 teaspoons finely grated lime rind

  6. cup (125ml) milk

  7. 1 egg

  8. 60g butter, melted, cooled

  9. cream or vanilla ice-cream, to serve

  10. sauce

  11. 2 tablespoons cornflour

  12. cup (165g) caster sugar

  13. 1 1/4 cups (310ml) boiling water

  14. cup (60ml) lemon juice

  15. 2 tablespoons lime juice

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C (160C fan-forced). Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil.

  2. Sift the flour into a medium bowl. Stir in the polenta, sugar and rinds. Whisk the milk, egg and butter in a jug. Add to the dry ingredients; use a whisk to form a smooth batter. Pour into prepared dish and smooth surface with the back of a spoon.

  3. Sauce Sift the cornflour into a bowl; stir in the sugar. Sprinkle evenly over the surface of the batter.

  4. Combine the boiling water and juices in a jug; pour evenly over the cornflour and sugar mixture in the dish. Bake for 1 hour or until the cake topping is firm. Serve with cream or ice-cream.


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