Monday, 3 October 2011

Indian Summer, too much Sangria and Squidgy Lemon Cake...

God bless Indian summers!  I spent pretty much the entire weekend on a friend’s balcony basking in the sun.  We were lined up like sardines, sun loungers and hammocks filling every available space. 
 An epic barbeque and endless jugs of sangria and pimms mixed with good friends and lots of sun – it was like a mini-holiday!  Sigh – Monday morning blues are here to stay...

In an attempt to inject some much needed sugar into the morning after the night before I made this squidgy lemon cake yesterday – perfection!  It was dense, intensely lemony, with a brilliant yellowy colour, but sadly it was as ugly as sin!  I have to admit the ugly part was completely my fault.  I should know by now not to attempt baking on a hangover... 

My poor creation was unceremoniously dumped out of it’s tin in several pieces and then aggressively stuck back together with lumpy lemony icing... never-the-less, presentation and effort aside it was still delicious and hoovered up in minutes. 

This recipe was remarkably similar to another cake I baked recently... a cake which is terrifyingly easy to make and would have been the perfect choice when feeling decidedly "delicate"!  A Lemon Polenta Cake which I found on the back of an Imbhams Farm Granary Polenta Flour bag. 

Luckily, having two favourite lemon cake recipes now will mean a series of taste tests... Looks like I’ll be needing to join a gym this autumn!

Preheat the oven to 160˚C and line a loaf tin with baking parchment.

Blend all the ingredients (except the blueberries) in a food processor until smooth.  Stir through the berries and spoon into the prepared tin.

Bake for 50-55 minutes, then leave the cake in the tin until cool.

Lemon Polenta Cake: (makes 1 loaf)
115g polenta flour
175g unsalted butter, softened
225g brown sugar
200g ground almonds
3 large eggs
3 lemons, zested
1 ½ lemons, juice
1tsp baking powder
Blueberries to taste

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