DRUM - - Food -

MAKES 2 MEDIUM LOAVES PREPA­RA­TION: 20 MIN COOK­ING: 45 MIN 6 eggs, sep­a­rated 250ml (1c) castor sugar 200ml plain dou­ble-cream yo­ghurt grated zest of 1 le­mon 160ml (²⁄₃c) fine polenta OR yel­low mealie meal 175g ground al­monds 250ml (1c) rasp­berry jam TOP­PING 125ml (½c) rasp­berry jam juice of 1 or­ange fresh fruit (op­tional) Pre­heat the oven to 180°C. Grease two 19cmx8cm loaf tins with non-stick spray and line with bak­ing pa­per. 1 Beat the egg yolks and 200ml of the sugar un­til thick and pale yel­low. Beat in the yo­ghurt and le­mon zest. Us­ing a large metal spoon, fold in the polenta or mealie meal and ground al­monds. 2 Whisk the egg whites un­til stiff peaks form. Add the re­main­ing sugar in two parts, whisk­ing af­ter each ad­di­tion un­til the sugar has dis­solved. Fold into the polenta mix­ture. 3 Spoon half the bat­ter into the pre­pared tins. Add 60ml (¼c) of the jam and, us­ing a skewer, swirl it through the bat­ter to cre­ate a mar­bled ef­fect. Add the re­main­ing bat­ter and re­peat the mar­bling. Bake for 45 min­utes or un­til a skewer in­serted in the mid­dle comes out clean. Cool in the tins for 10 min­utes then turn out onto a cool­ing rack.

4 TOP­PING Just be­fore serv­ing, mix the jam and or­ange juice and driz­zle over the cake. Top with fresh fruit if you like.

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