Post by kickingfrog on Feb 27, 2011 19:29:38 GMT
Yummy Cake
Posted by Jules on 10/8/2007
GF board
I made the most amazing cake today, thought I would share it with you (the recipe anyway!)
Lemon Polenta Cake
3 Large Eggs
110g caster suger
medium sized lemon
50g fine polenta
30g ground almonds
For filling/Topping:
300ml double cream
250g lemon curd
Oven at 180 c Line & Lightly butter the base of 20cm round cake tin. Separate eggs, add sugar to yolks and whisk until pale, thick & creamy.
Finely grate lemon & squeeze the juice. Pour the juice into the mix and beat until it thickens.
Mix the zest, polenta & almonds then stir into the egg yolk mix.
Beat egg whites until stiff then fold mixture into them. Srubbishe mixture into the tin.
Bake for about 30 minutes till the centre is cooked & top is browned. Leave to cool on baking sheet.
When cold slice the cake in half. Whip cream and fold in the lemon curd then use half to fill the cake. Place the top back on and use remaining cream to cover the top & sides.
Serve with raspberies or strawberries.
My cake wasn't thick enough to cut in half so I just spread the cream mix on the top & sides, didn't use all the cream or as much lemon curd as I felt it would have been too sickly to use that much! I decorated it with grated chocolate. I think it would be really nice with an orange instead of the lemon but still using the lemon curd cream - orange & lemon cake!
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Posted by Jules on 10/8/2007
GF board
I made the most amazing cake today, thought I would share it with you (the recipe anyway!)
Lemon Polenta Cake
3 Large Eggs
110g caster suger
medium sized lemon
50g fine polenta
30g ground almonds
For filling/Topping:
300ml double cream
250g lemon curd
Oven at 180 c Line & Lightly butter the base of 20cm round cake tin. Separate eggs, add sugar to yolks and whisk until pale, thick & creamy.
Finely grate lemon & squeeze the juice. Pour the juice into the mix and beat until it thickens.
Mix the zest, polenta & almonds then stir into the egg yolk mix.
Beat egg whites until stiff then fold mixture into them. Srubbishe mixture into the tin.
Bake for about 30 minutes till the centre is cooked & top is browned. Leave to cool on baking sheet.
When cold slice the cake in half. Whip cream and fold in the lemon curd then use half to fill the cake. Place the top back on and use remaining cream to cover the top & sides.
Serve with raspberies or strawberries.
My cake wasn't thick enough to cut in half so I just spread the cream mix on the top & sides, didn't use all the cream or as much lemon curd as I felt it would have been too sickly to use that much! I decorated it with grated chocolate. I think it would be really nice with an orange instead of the lemon but still using the lemon curd cream - orange & lemon cake!
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