Cooking is one of my favourite things to do. I find it relaxing, as well as satisfying my need to experiment and be creative. I also obviously love tasting new flavours and textures and for me, the whole process offers an adventure in the comfort of your own home!
Last year, I started a junior cooking club where my main focus is broadening horizon’s and opening the children up to delicious and healthy alternatives. So while I am on my own wellbeing journey throughout this blog, I also want to share all kinds of other healthy options that anyone can benefit from.
My recipe for this lemon polenta cake was a huge success and many of them have re-made it at home for family members and camping trips with friends. I’ve even been bugged to get it up on the blog – and rightly so! This is a gem of a cake and can certainly be enjoyed by everyone, whether you are gluten-free or not. I personally prefer it to a standard cake, particularly when it’s served warm straight from the oven.
- 200 g of Soft unsalted butter, (plus more for greasing)
- 200 g of Caster sugar
- 200 g of Ground almonds
- 100 g of Fine Polenta, (GMO free)
- 1.5 tsp of Baking powder
- 3 large of Eggs
- 2 Zested Lemons, (save juice for syrup)
- 2 Juice of Lemons, (For syrup)
- 125 g of Icing Sugar
Line base of a 23 cm springform cake tin with baking paper and grease the sides with butter.
Preheat oven to 180 degrees / gm 4/ 350 F
Beat the butter and sugar until pale and whipped, either by hand in a bowl with a wooden spoon, or mixer.
Mix together the almonds, polenta and baking powder and beat some of this into the butter/sugar mixture.
Follow this with 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon or scrape the mixture into the tin.
Bake in the oven for 40 minutes.
It may seem soft, but if the sides shrink away from the tin and the cake tester comes out clean, then it is done!
Remove from the oven and leave to cool on a wire rack in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a small saucepan.
Once the sugar is dissolved, you’re done.
Prick the top of the cake all over and pour the warm syrup over the cake and leave to cool before taking it out of its tin.
A wonderfully soft, indulgent and citrusy cake. Serve with strawberries or ice cream. Perfect in the summer or winter.
If you make this please let me know how it went in the comments below, or tag your photos with #feelingpeachy on social media – I’d love to see it!