LEMON VER­BENA & PO­LENTA SYRUP CAKE

Serves 8–10 (See pho­to­graph, page 77)

Country Style - - COUNTRY COOK -

This del­i­cate, not-too-sweet tray cake is quick and easy to make, and so sat­is­fy­ing to eat with the tang of the lemon and the lemon ver­bena, and the slight crunch of the po­lenta. Per­fect with a cuppa in be­tween weed­ing stints in the gar­den. 125g un­salted but­ter, at room tem­per­a­ture ⅔ cup raw caster sugar 2 large eggs 1 egg yolk 100ml buttt­ter­milk 1 cup self-rais­ing flflour, sifted 3½ ta­ble­spoons fifine po­lenta 1 lemon, rind fifinely grated pinch of fifinely ground sea salt 1 ta­ble­spoon ic­ing sugar mix­ture, to dust lemon ver­bena sprigs, to dec­o­rate* Greek-style nat­u­ral yo­ghurt, to serve

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