November 21st 2024.
Sue describes this yellow cake as having a slightly gritty texture, thanks to the addition of polenta, and a wonderfully tangy flavor from the lemon curd. But that's not all - there's also a subtle taste of olive oil in the background. Sue recommends using a fruity oil for this recipe, rather than one with a peppery taste, if possible. It's helpful to check the label on the bottle before using it in the cake.
This cake is versatile and can be enjoyed in multiple ways. You can serve it as is, with a cup of tea, or as a pudding while still warm, topped with whipped cream and a dollop of lemon curd. It's a treat for the taste buds no matter how you choose to enjoy it.
Now, let's get to the recipe. You'll need 75g of fine polenta, 150g of self-raising flour, 1/4 tsp of baking powder, 100g of caster sugar, a pinch of salt, 3 medium eggs, 3 tbsp of olive oil, and 3 tbsp of lemon curd. This will make enough for 8 servings, so it's perfect for sharing or for leftovers.
To start, butter an 18cm square cake tin and preheat your oven to 200°C. In a bowl, mix together the polenta, flour, baking powder, sugar, and salt. In a separate bowl, whisk the eggs and oil until thick, then add them to the dry ingredients along with the lemon curd. Gently fold everything together until well combined.
Spoon the batter into the prepared tin and bake for 10 minutes. Then, lower the heat to 180°C and continue baking for another 15 minutes or so, until a toothpick inserted in the middle comes out clean. Once done, let the cake cool on a wire rack before cutting it into squares.
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