Lemon, almond & polenta cake with poppyseeds

20140426-123703.jpg

A super easy recipe tweaked slightly from Nigella Lawson. Delicious, dense and airy all at once, I enjoyed the whack it all in approach to this cake. Don’t skip the poppyseeds!

20140426-123811.jpg

You will need:

200g unsalted butter
200g caster sugar
3 medium eggs
200g ground almonds
100g polenta
1 1/2 tspn baking powder
2 tbspn poppyseeds
Zest of two lemons
Juice of two lemons
125g icing sugar
1 tbspn toasted flaked almonds, to garnish

20140426-123950.jpg

Method:

1 – Preheat the oven to 180degree
2 – Cream together the butter and sugar
3 – Beat the almonds, polenta and baking powder into the creamy butter 4 – Now mix in the eggs, followed by the lemon zest and poppyseeds
5 – Spoon the cake mixture into a buttered and lined 23cm springform cake tin
6 – Bake in the oven for 40 minutes (check a skewer comes out clean, then it’s done)
7 – While the cake bakes, make the syrup by simmering the icing sugar and lemon juice in a saucepan until the sugar dissolves
8 – When the cake comes out of the oven, skewer it gently all over and immediately pour the syrup all over the cake, ensuring an even coverage
9 – Top with the almonds (they’ll stick to the syrup!) immediately and leave the cake to cool fully in it’s tin

20140426-124053.jpg

Advertisements

4 thoughts on “Lemon, almond & polenta cake with poppyseeds

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s