RECIPE Al­mond, Po­lenta and Honey Cake

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents 225g un­salted but­ter 225g golden caster sugar 4 large free-range eggs 25g po­lenta 25g self-rais­ing flour 175g (ground al­monds 1tsp bak­ing pow­der 2tbsp runny honey ic­ing sugar, to dust

Method 1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the but­ter and sugar un­til light and fluffy, then beat in the eggs one at a time, whisk­ing well af­ter each ad­di­tion. Sift in the po­lenta, flour, al­monds and bak­ing pow­der with a pinch of salt. Stir lightly un­til smooth, then stir through the honey and trans­fer to the cake tin. 2. Bake in the cen­tre of the oven for 1 hour 15 to 1 hour 25 min­utes, un­til a skewer in­serted into the mid­dle comes out with just a light sheen on it, but no un­cooked mix­ture. Re­move from the oven and leave in the tin to cool for 15 min­utes, then trans­fer care­fully to a rack to cool com­pletely. Dust with ic­ing sugar and serve with Greek yo­gurt and straw­ber­ries.

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