Ingredients
- 450 g butter
- 450 g sugar
- 450 g ground almonds
- dashes of vanilla extract
- 6 eggs
- grated zest and juice of 2 lemons
- 225 g polenta
- 1 tsp baking powder
- a pinch of salt
- 45 ml thick double cream, to serve
- 150 ml water
- 125 g sugar
- 4 sprigs tarragon
- grated zest and juice of 1 lemons
- 50 ml kirsch
- 450 g large cherries, stones removed
- 125 g blueberries
Description
For A Scrumptious Treat Try Simon Rimmer's Citrus-flavoured Cake, Served With Fragrant Herbed Cherries
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