100ml lemon juice ¼ cup raw caster sugar 1 sprig freshly picked lemon ver­bena*

Country Style - - COUNTRY COOK -

Pre­heat oven to 175°C. Grease a 26cm x 22cm lam­ing­ton pan, then line base and sides with bak­ing paper. Us­ing an elec­tric mixer fi­fit­ted with a pad­dle at­tach­ment, beat but­ter and sugar for 3–4 min­utes or un­til pale and creamy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion un­til com­bined. Add egg yolk and beat un­til com­bined. Al­ter­nately stir in but­ter­milk and flflour un­til well com­bined. Add po­lenta, lemon rind and salt, and mix un­til well com­bined. Pour into pre­pared pan and bake for 20–25 min­utes or un­til top of cake feels fi­firm to touch. Mean­while, to make lemon syrup, place lemon juice, sugar, lemon ver­bena and ½ cup wa­ter in a small saucepan and stir over a medium heat un­til sugar dis­solves. In­crease heat to high and bring to boil. Cook, stir­ring oc­ca­sion­ally, for 3–4 min­utes or un­til syrup thick­ens. Re­move from heat and dis­card lemon ver­bena. Keep warm. Re­move cake from oven. Us­ing a wooden skewer, make about 20 holes in top of cake. Spoon warm lemon syrup over hot cake. Cut cake into slices. Dust cake with ic­ing sugar and dec­o­rate with lemon ver­bena. Serve warm or at room tem­per­a­ture with yo­ghurt. A semi-de­cid­u­ous shrub, lemon ver­bena (Aloysia cit­ri­odora) is avail­able at gar­den cen­tres. En­sure leaves haven’t been treated with sprays.

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