Thursday, 13 June 2013

River cafe polenta, almond and lemon cake

This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!!

Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month.


Serves 12

450g unsalted butter, softened
450g caster sugar
450g ground almonds
2 teaspoons good vanilla essence
6 free range eggs
zest of 4 lemons
juice of 1 lemon
225g polenta flour or fine semolina
1 1/2  teaspoons baking powder
1/4 teaspoon of salt

Preheat the oven to 160˚C/325˚F/Gas 3. Butter and flour a 30cm (12 in) cake tin.

Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and lemon juice, the polenta, baking powder and salt.

Spoon into the prepared tin and bake in the preheated oven for 45-50 mins or until a skewer poked in comes out clean. The cake will have a deep brown colour on top so don't worry if you think its burning unless it's going black then you probably are.

5 comments:

  1. You don't say if you leave the cake to cool in the tin ?

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    1. Hi, sorry about that, it's best to leave the cake to cool for 30mins to an hour before turning out. I hope you enjoy it! Flossie

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  2. Do you think it would work as well if I make this in a 25 cm loose-base tin? I don't have a 30 cm one, and am reluctant to buy one as i would hardly ever use it.

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    Replies
    1. Yes it will work fine in a smaller tin, just cook it for a bit longer I imagine. Make sure it springs back when you press the top or stick a scewer in. If you don't have a spring bottom line with baking paper and leave it to cool for a good hour before turning it out. Good luck!

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  3. This looks like a lovely recipe. If I added a cup or so of raspberries would I want to adjust any of the ingredients?

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