Lemon and mint Loaf

Good Health (Australia) - - Be Nourished -

» SERVES 8-10

3 eggs 160g brown sugar 80ml olive oil, plus a lit­tle for greas­ing Juice and zest of 2 lemons 190g po­lenta 45g ground al­monds 30g buck­wheat flour 1/2 tsp salt 11/2 tsp bak­ing pow­der Leaves from 3 sprigs of mint, finely chopped FOR THE SYRUP 50g brown sugar Juice of 1 lemon 35ml wa­ter

1 Pre­heat the oven to 150°C (and line and grease a 900g loaf tin (ap­prox 23 x 13 x 7 cm) with a lit­tle olive oil.

2 Crack the eggs into a large bowl and pour in the sugar. Beat to­gether un­til light and creamy (keep go­ing for about 4 min­utes or so). Con­tinue to whisk and slowly pour in the olive oil, un­til all of the oil is com­bined. Whisk in the lemon zest.

3 In a sep­a­rate bowl, stir to­gether the po­lenta, ground al­monds, buck­wheat flour, salt and bak­ing pow­der. Sieve this mix­ture over the eggs and sugar in stages, al­ter­nat­ing with the lemon juice and fold­ing un­til just com­bined.

4 Coat the mint leaves in a lit­tle buck­wheat flour (this stops them from ris­ing to the top as much) and add them to the bowl, gen­tly fold­ing once more un­til in­cor­po­rated. Pour the mix­ture into the pre­pared cake tin (the bat­ter should come roughly half way up the side of the tin) and bake for 40-45 min­utes, or un­til a skewer comes out clean.

5 To make the syrup, place the sugar in a small saucepan along with the lemon juice and wa­ter. Heat over a medium heat, stir­ring oc­ca­sion­ally, un­til the sugar has dis­solved. In­crease the heat, boil for 4 min­utes un­til slightly re­duced and syrupy, then re­move from the heat.

6 Re­move the loaf from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lin­ing pa­per and put the loaf on a wire rack set over a bak­ing tray or sim­i­lar. Use a skewer, or a cocktail stick, to poke holes all over the sur­face of the warm cake. Pour the lemon syrup over the cake, let­ting it sink in.

7 Dec­o­rate with lemon slices, lemon zest and mint leaves.

Recipes from The FODMAP Friendly

Kitchen by Emma Hatcher, Ha­chette Australia, $39.99.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.