Apologies for the hiatus in baking of late; between the cookbook being prepared for launch and the rest of life, I haven’t had much time or inclination for it. But, I got back in the kitchen this weekend and finally made a cake that’s been on my “to bake” list for a while – an almond polenta cake by Therese at My Nordic Kitchen. I love almonds. I love polenta. It was an obvious one for me.
I played with the recipe a little, as I am want to do by upping the polenta ratio and making it a bit of a smaller cake. It’s delicious, so next time I’ll double it. It’s a super light and soft cake, and goes down perfectly with a good pot of Earl Grey tea.
– 50g butter, softened
– 5 tbsp. caster sugar
– 2 large eggs, at room temperature
– 2 tsp vanilla extract
– finely grated zest of one lemon
– 150g Greek yoghurt
– ¼ cup plain flour
– ¼ cup almond meal
– ⅓ cup polenta
– ½ tsp baking soda
– pinch of salt
– handful slivered almonds
1. Pre-heat the oven to 170°C and grease a bread tin.
2. Combine the butter and sugar with electric beaters until smooth and creamy, then add the eggs, one by one, and beat until combined.
3. Add the lemon zest, vanilla and yoghurt, and stir through.
4. Finally, add the flour, almond meal, polenta, baking soda and salt, and stir to completely combine.
5. Pour the batter into the prepared tin and sprinkle the slivered almonds over the top. Bake for 30 minutes or until the cake passes the skewer test. Cool in the tin, and keep up to 3 days in an airtight container.