This weekend has been designated a gardening weekend, there’s loads to do out there, but we will find time to sit & have a cup of tea & a slice of cake in our new, little summerhouse.
Lemon polenta is a perfect bake for a busy weekend when time is short. Firstly it tastes deliciously zingy & the ground almonds make the flavour a bit more special, I think they also help to prevent it drying out, though it’s never around long enough to become stale.
Grating the lemons isn’t quick, but the rest of the making is very speedy.
It’s good to weigh everything out & line it all up ready, then you won’t forget anything.
115g – 4oz fine polenta [make sure it’s fine polenta or it’ll taste gritty]
175g – 6oz unsalted butter
225g – 8oz caster sugar
200g – 7oz ground almonds
3 large free range eggs
zest of 4 whole lemons, finely grated
1 tsp baking powder.
Preheat the oven to 325F/160C/Gas mark 3
Line an 8in/20cm loaf tin with baking parchment.
Put all the ingredients into a food processor & mix them together to make a smooth batter.
Tip the batter into the prepared tin & bake in the middle of the oven for 50-55 mins.
Check it’s ready by sticking a thin skewer in, the cake is ready if it comes out clean.
The cake should be bigger, but the family have been staying here & got at it before I could photograph it.
Have a good weekend.
all photos: Jill Anderson