LEON Lemon Ginger Crunch

Method

1. 1
   Preheat oven to 180°C and line a 30x24cm baking tin.
2. 2
   In a mixing bowl, beat butter, polenta, sugar, hazelnuts, ground almonds, chopped almonds, ground ginger, and 1 egg with an electric mixer until a soft, grainy dough forms.
3. 3
   Press the dough into the prepared tin, smoothing it with a spoon. Bake for 20 minutes until golden, then let cool completely.
4. 4
   Preheat oven to 180°C.
5. 5
   In a large bowl, mix eggs, almonds, sugar, baking powder, polenta, and 1 tbsp of the lemon curd.
6. 6
   Mix lemon zest, juice, and oil with melted butter, then add to the egg mixture. Beat on high speed until smooth.
7. 7
   Spread the remaining 3 tbsp of lemon curd over the cooled shortbread base.
8. 8
   Spoon the cake mixture over the curd layer.
9. 9
   Bake for 25 minutes until golden brown. Let cool completely in the tin.
10. 10
    Sprinkle the top with light brown sugar, then slice into pieces.