It's been a crazy week here at Frikkie Awesome, hence the fact we have been sooooo quiet.. Sorry! But... We are back, have a look at this! BOOM!
Lemon Polenta Cake
From the first bite, you experience the soft crunchy texture of the polenta and ground almonds, the fresh flavor of lemon, and moist richness. This cake is perfect for a teatime treat or an after dinner dessert and really is not very hard to make. You can serve it with either fresh berries or vanilla ice cream.
What you need:
For the cake:
200g soft unsalted butter
200g caster sugar
200g ground almonds
100g fine polenta
1 ½ teaspoon baking powder
Zest of 2 lemons (save the juice for the syrup)
Optional *1 teaspoon vanilla essence
For the syrup:
Juice of 2 lemons
125g icing sugar
1 x 23cm springform cake tin
Line the base of the cake tin with baking paper and grease the sides.Preheat the oven to 180’C
Beat the butter and sugar till pale and whip in a big enough bowl to accommodate the whole mixture.
Mix together the almonds, polenta and baking powder.
Beat some of the dry mixture into the butter-sugar mixture, followed by one egg, then alternate between the dry mixture and the eggs, beating all the while.
Beat in the lemon zest.
Scrape the mixture into the prepared cake tin, level with the back of a spoon and bake in the oven for 40 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool on a cooling rack in the cake tin.
To make the syrup boil the lemon juice and the icing sugar in a small saucepan until the sugar has dissolved.
Prick the top of the cake with a cake tester( a skewer would be too destructive, I used a small needle)
Pour the warm syrup over the cake and leave to cool completely before removing it from the tin.
If you would like, dust the cake with a little bit of icing sugar to decorate.
Original recipe from NigellaLawson’s book Kitchen.