Last night my work pals came over for supper. I served mini pea, mint and goat's cheese quiches, a delicious leek and parma ham panagrattato pasta dish from Jamie Oliver At Home and finally a lemon polenta cake served with creme fraiche and a shot of lemon posset. The cake was an instant hit - a zingy combo of sweet and sharp with a lovely grainy texture thanks to the polenta and almonds (it's flour-free!). It was delicious served warm but would be equally as good cool as this would just enhance the lemony zestiness.
A zingy lemon and polenta cake
| 200g Butter |
| 200g Golden Caster Sugar |
| 200g Ground Almonds |
| 100g Polenta |
| 3 Eggs |
| 4 Lemons |
| 1 Tsp Baking Powder |
| 6 extra tablespoons Golden Caster Sugar Preheat the oven to 170C or Gas Mark 5 Cream the butter and sugar til light and fluffy. Beat in the eggs one at a time, adding a little of the ground almonds if it starts to curdle. Add the rest of the ground almonds and beat well, then fold in the polenta and baking powder. Squeeze in the juice of half a lemon and add the zest of a whole lemon. Pour into a greased pan (approx 8 inches) and bake for around 45mins until a skewer comes out clean when inserted into the middle of the cake. While you're waiting for the cake to bake, heat the remaining sugar with the juice and zest of all the remaining lemons, until the sugar dissolves. Once you take the cake out of the oven, leave it in it's tin, but dot holes all over it with the skewer and pour in the warm lemon syrup, which will gradually sink into the lovely warm cake. Leave to cool slightly then slice and serve! |
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