Lemon cornmeal cake

Ingredients

• 200 g Cornmeal
• 110 g Cane sugar
• 75 g Almond flakes, toasted
• 40 g Red currants, fresh
• 4 1/2 tbsp Milk
• 3 tbsp Canola oil
• 2 1/4 tbsp Corn starch
• 3/8 tbsp Lemon extract
• 3/8 tbsp Lemon zest, finely grated
• 3/4 tsp Baking powder
• 2 1/4 pcs Eggs, whole

Method

1. Preheat your oven to 180°C and grease 16cm round pan.
2. In a large bowl, combine together the cornmeal, sugar, cornstarch, and baking soda until mixed.
3. In a separate bowl, whisk together the eggs, oil, milk, lemon extract, and the lemon zest.
4. Mix the dry and wet ingredients then whisk well.
5. Pour the batter into the greased cake pan then bake for 15 minutes until the top starts hardening.
6. Halfway of baking sprinkle almond flakes on the top.
7. Bake for more 15 minutes until the top is browning and the centre is cooked.
8. Remove from the oven and let the cake cool.
9. Decorate with red currants before slicing and serving.