Po­lenta has plenty of po­ten­tial in bak­ing

Central and North Burnett Times - - TASTE - Recipe and im­age from Bake Your Cake and Eat it Too, by Ta­mara Mil­stein-New­ing, RRP $29.99, out now through New Hol­land.

Lemon po­lenta cake

USED in cakes, po­lenta cre­ates a won­der­ful dense tex­ture and is per­fect for peo­ple on a wheat-free diet. This recipe makes quite a large cake which keeps beau­ti­fully for sev­eral days. IN­GRE­DI­ENTS: ◗ 450g but­ter, soft­ened ◗ 450g sugar ◗ 6 large eggs ◗ zest and juice of 3 lemons ◗ zest and juice of 1 orange ◗ 2 tsp vanilla ex­tract ◗ 450g ground al­monds ◗ 300g in­stant yel­low po­lenta ◗ 2 tsp bak­ing pow­der ◗ ic­ing sugar, to serve ◗ mas­car­pone, to serve

METHOD: Pre­heat the oven to 170C. But­ter a 26cm non-stick spring­form tin.

Us­ing elec­tric beat­ers, beat the but­ter, sugar and zests of lemon and orange to­gether un­til thick and pale. With the mo­tor run­ning, add the eggs one at a time and beat well af­ter each ad­di­tion.

Fold in the lemon juice, orange juice, vanilla ex­tract, ground al­monds, po­lenta and bak­ing pow­der. Mix thor­oughly so all the in­gre­di­ents are com­bined.

Pour the bat­ter into the pre­pared tin, tap­ping gen­tly to make sure there are no air bub­bles.

Bake for 40 min­utes, then re­duce the heat to 150C and bake for a fur­ther 20-30 min­utes. If nec­es­sary, cover the cake with foil if it is be­gin­ning to brown too quickly.

Re­move the cake from the oven and al­low to cool in the tin. When cold, re­move from the tin.

To serve, sprin­kle with ic­ing sugar and serve with a dol­lop of mas­car­pone mixed with some lemon zest or lemon gelato.

VARI­A­TION: To make baby po­lenta cakes, halve the recipe and bake in lined muf­fin cups for 25 min­utes, then 15 min­utes at the re­duced tem­per­a­ture.

T R Y S E R V I N V G C A K E WA R M W I T H ICE CREAM FOR A DE­LI­CIOUS DESSERT

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