Cook this: almond & polenta cake

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.

Ingredients:
– 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
cup polenta
½ tsp baking soda
– pinch of salt
– handful slivered almonds

Method:
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.

Advertisements

Cook this: lemon, almond & coconut cookies

I made a batch of these guys last week to take into work, because I work with really lovely people and I love baking for them! I wasn’t sure how well they’d go down – lemon, almond and coconut in cookies? Most people prefer chocolate chips… but they were a surprise hit, were finished the same day they were brought it, and the recipe was requested by a few of the girls.


I made another batch a few days later, because I was kicking myself for not keeping any at home, and figured I should probably record this recipe for later use. Not that you really need a recipe – it’s pretty simple!

 

Ingredients:
– 100g butter, softened
– 100g caster sugar
1 egg
1 tbsp lemon OR almond liqueur, OR ½ tbsp lemon juice + ½ tbsp vanilla extract
200g plain flour
½ tsp baking powder
Handful almonds, crushed
½ cup shredded coconut
Zest of 1 lemon

 

Method:

1. Preheat oven to 170° and line an oven tray with baking paper.

2. Beat the butter and sugar with an electric mixer until thick and creamy.

3. Beat in the egg and the lemon liqueur/lemon juice + vanilla extract.

4. Stir in the flour and baking powder until combined, then stir in the rest of the ingredients.

5. Roll into balls and place on the oven tray, bake for 15min, or until golden brown.