I have a bit of a cake problem. I can’t help it! I just crave cake ALL the time.
To make one large cake you will need:
– 200g caster sugar
– 200g ground almonds
– 100g polenta
– 1 ½ tsp baking powder
– 3 large eggs
– zest of 2 lemons
For the syrup:
– Juice of 2 lemons
– 125g icing sugar
The good thing about this recipe is that there is no flour in it, so it’s gluten-free too!
Pre-heat the oven to 180 degrees. Cream the butter and sugar together, and then mix the rest of the dry ingredients together, leaving the eggs out. Then alternate mixing in some of the dry ingredients followed by an egg to the sugar and butter, until it is all combined. This stops the mixture curdling.
Pour it into a lined tin and into the oven for about 40 minutes. Whilst it’s in the oven, heat up the juice of 2 lemons and the icing sugar in a pan to make the syrup.
After about 40 minutes when it’s cooked through, take the cake out of the oven and pierce it all over with a thin cake tester, making small holes for the syrup to drizzle into.
Once you’ve vented out all of your anger making holes in the cake, pour the syrup evenly all over it. Make sure it goes down all of the holes!
Leave it in the cake tin for a little while to absorb all of the liquid that has gone down the sides. After about 15 minutes, flip it over so that the holes are facing downwards…
… to reveal a lovely moist, golden sponge!
You can decorate it with whatever you like, but I went for raspberries and blueberries. Give it a light dusting of icing sugar and serve.
It’s quite a sweet cake, so serve it with a dollop of crème fraîche. It’s incredibly easy to make and a good crowd pleaser- Give it a try!