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!
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.
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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