Wednesday, 6 March 2013

Lemon Polenta cake

Almost the perfect lemony cake with a bite of polenta - yum! This delicious recipe comes from (in my opinion) the queen of baking - Nigella Lawson. I love that she is unafraid of butter and sugar and combines them with abandon.

The original recipe can be found here, or I have reprinted it below.

200g unsalted butter
200g caster sugar
200g ground almonds
100g polenta (or cornmeal)
1 1/2 tsp baking powder
3 eggs
zest of 2 lemons
(for the syrup)
juice of 2 lemons
125 g icing sugar

1. Line and grease a 23cm spring form cake tin (I forgot to line the bottom of my tin and regretted it as the syrupy dense cake stuck a little to the bottom - next time I will line the tin!)

2. Preheat oven to 180 degrees

3. Cream buter and sugar.

4. Mix together almonds, polenta, baking powder and zested lemons

5. Mix some of the dry ingredients into the butter-sugar mix. Add an egg and mix well. Alternate dry ingredients and eggs beating all the while

6. Pour mix into prepared tin and bake for 40 mins or until just set in the middle

7. Make the syrup by heating the lemon juice and icing sugar until sugar has dissolved.

8. When the cake is cooked, gently prick all over with a cake tester. Pour the syrup all over the cake and allow to cool completely in the tin

No comments:

Post a Comment