I tasted this cake a few months ago at a friends house and have wanted to make it ever since!
It is wonderfully easy to make and produces a great result! As you can see from the picture it is a wonderful golden yellow colour when baked and has a delicious texture due to the polenta. When mixing the thick batter I was worried that the end product would be very dense as I've never baked with polenta. But surprisingly the cake was very moist and light, I then topped it with a tangy lemon syrup, which was truly delicious! I based my recipe on Nigella's, but as usual I adapted it to my own taste and too the amount of eggs the hens had laid for us that day!
Here is the recipe!
INGREDIENTS
CAKE
a little butter and oil for greasing
100 grams soft unsalted butter
90 grams caster sugar
100 grams ground almonds
100 grams fine polenta
1 teaspoon of baking powder
2 large eggs
zest of 1 lemon (save juice for syrup)
SYRUP
juice of 1 lemon
3 tbs of honey
METHOD - if you are new to baking then check out Nigella's detailed method
1) Preheat the oven to 180c or gas mark 4.
2) Grease parchment paper with a little oil and butter and place in tin (8.5inch/22cm).
3) In one bowl beat the butter and sugar until pale.
4) In another bowl mix all the dry ingredients and add the zest of the lemon.
5) Add half of the dry mixture to the butter/sugar mix and add 1 egg and mix.
6) Once mixed through add the other egg and the rest of the dry mixture and mix!
7) Add mixture into the tin and place in the oven for 30 min.
8) While the cake is baking make the syrup: heat honey and lemon in a pan until softly boiling and turn off heat.
9) Take the cake out once firm and when it springs back to the touch.
10) Gently pour the syrup on the cake evenly and leave for 10min (if you can wait that long!) to cool a little.
11) EAT!
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