Monday, 22 April 2013

Lemon Almond Polenta Cake

This recipe is adapted from Nigella's Lemon Polenta Cake in "How to be a Domestic Goddess".

Lemon Almond Polenta Cake

200 butter
200 g light brown sugar
200 ground almonds
100 g polenta 
a pinch of salt
tsp baking powder
1/2 tsp baking soda
large eggs
zest and juice of 1 lemon

for the syrup
juice and zest of lemons
4 tbsp sugar
1/2 cup water

Preheat the oven to about 160C fan. 

Grease and line an 8 inch round cake tin.

In a bowl beat the butter and sugar until light and fluffy, add in the eggs one by one - beat well adding in a small amount of ground almonds if mixture starts to curdle. 

Add in the remaining ground almonds and mix well. 
Stir in the polenta, salt, baking soda and baking powder.
Add in the zest and juice of one lemon. 
Mix well and then scrape the mixture into your prepared tin. 
Bake bake for about 45 minutes - check to make sure a skewer comes out clean when inserted into the cake. 

While the cake is cooking, grate the rind off two lemons and extract the juice from them.

Place the rind and the juice in a small saucepan with sugar. 
Stir to combine and then heat over a gentle heat until the sugar has dissolved. 

When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let it soak it.
Leave to cool in the tin.

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