Last weekend Dale and I went up to York for a friend’s birthday. Whilst we were there we spent Saturday afternoon wondering around the town. Dale is a massive coffee fan so we went to visit Spring Espresso after my brother recommended it. Although I’m not a massive coffee drinker (mocha is my favourite), I go along to sample the cakes and bakes whilst Dale samples the espresso.
My first cake choice would be something chocolaty but I decided to choose their Lemon Polenta cake to be a bit different. I have to say I’m so glad I did, as the cake was amazing! It was lovely, light and moist with the perfect balance of Lemon flavour. Tracey from Spring Espresso was very friendly and really inspiring so I decided to try out Polenta cake myself.
As I’ve not baked it before I didn’t want to stray too far away from the original recipe, I made some slight changes but mainly with the choice of flavours. I had a lot of oranges from our veg box so in keeping with my use what I have thinking from my last post (Brown Sugar Shortbread with Cinnamon and Walnuts) I wanted to use them up. I think the cake turned out well however it was a lot moister than the one I had in York so I think next time I’ll use a little less orange juice.
(Adapted from Leon Baking & Puddings)
- 250g unsalted butter
- 250g caster sugar
- 2 x large eggs
- 200g polenta (fine)
- 100g ground almonds
- 1 teaspoon baking powder
- 2 x Oranges (zest and juice)
- 2 x table spoons of lemon juice
For the syrup
- 60ml of runny honey
- Juice of 1 orange and 1 lemon
Set your oven to 170°c/340°f/gas mark 3½
Cream the sugar and butter until light and fluffy. In a separate bowl mix the polenta, ground almonds and baking powder together. Add one egg at a time to the butter and sugar, mix well. Add the polenta mix and beat well. Zest and juice the oranges and add the lemon juice, fold into the polenta mix. Spoon into a lined and greased 25cm/9inch cake tin and place in the oven for 50 minutes or until an inserted skewer comes out clean.
Just before the cake is due to come out of the oven put the honey and orange/lemon juice into a small pan and heat up until it’s runny. Pour over the cake whilst it is still hot and leave to cool in the tin.