How to make
Turn on the oven and preheat it to 320°F (160 degrees).
In a bowl pour 4 tbsp (60 ml) of lemon juice with the milk and stir. Set it aside, so that it lumps up.
Grate the yellow part of the peel of half a lemon on a fine grater, add the soft butter and beat it into a creamy mixture.
Add the eggs, one at a time, while beating at all times and finally add the milk with lemon juice, which you had set aside earlier.
Add the flour to the liquid mixture in portions, which is sifted along with the baking powder and corn semolina (it is best, if it's the finest type).
Stir until a smooth mixture is obtained and pour it into a cake or pudding tin, which has been greased and sprinkled with flour in advance. Pour a little semolina and half of the sliced almonds on the bottom in advance.
Bake in a moderately heated oven for 30-35 minutes or until it aquires a golden brown color.
Once the lemon cake with almonds and polenta is baked, remove it from the cake tin and turn it over onto a serving platter.
Boil the remaining of lemon juice with water and crystal sugar for 10 minutes or until a medium-thick syrup is obtained.
Pierce the surface of the cake with a metal skewer and pour the syrup over the cake. Cover it with the remaining sliced almonds, which you can lightly roast in a non greased pan.
Once it cools, the lemon cake is ready to eat.
You will be able to sense the fresh scent and butter. This is a juicy and very sweet syrup cake!
A real pleasure!
