July 2, 2020

Lemon Polenta and Almond Cake

I seem to be posting quite a few sweet treats at the moment but we have been eating these lovely things over quite a decent amount of time to try and keep some semblance of a waistline! This cake is extremely moist and tasty a really lush treat with your afternoon cuppa. You will need:

250g butter
220g sugar
3 lemons (grated rind and juice
3 eggs
2 teaspoons baking powder
250g ground almonds
150g polenta
50g pine nuts
glug of milk
150g honey
grease and line a 10inch cake tin
pre heat the oven to 180c (160 fan assisted) gas 4

Measure out the butter and sugar. Grate the lemon rind and add it into the sugar massaging it in well to start to release some of the oils and flavour. Juice the lemons and save the juice for later. Start by creaming the butter and sugar together until it gets lighter in colour and really creamy. Then add in the eggs one at a time beating well. If the mixture begins to curdle add a small spoon of almonds to help.

Next measure out the almonds and polenta mixing in well to the butter, sugar and egg mixture. At this stage add some milk to loosen the mixture if its quite firm. It should plop nicely off the spoon.

Spoon mixture into your greased and lined tin and smooth out the top. Place in the pre heated oven and cook for one hour. After the first 20 mins sprinkle over the pine nuts (this makes sure they don’t burn).

While the cake is in the oven measure out the honey and gently warm it through either 30sec in the microwave or over a pan of hot water. Whisk in the lemon juice and leave to one side until the cake is ready.

Take the cake out of the oven after an hour or when a skewer comes out clean when poked into the cake. While it is still hot slowly spoon over the honey syrup mixture letting it soak into the cake. Finally leave too cool.