October 31, 2014

From www.Nigella.com by Nigella Lawson

Serves 16


for the cake:
200 gms soft unsalted butter (plus some for greasing)
200 gms caster sugar
200 gms ground almonds
100 gms fine polenta (or cornmeal)
1 ½ tsp baking powder (see note below)
3 large eggs
zest of 2 lemons (save juice for syrup)

for the syrup:
juice of 2 lemons
125 grams icing sugar


1.Line the base of a 23cm  springform cake tin with baking parchment and grease its sides lightly with butter.
2.Preheat the oven to 180°C.
3.Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
4.Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
5.Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 mins.
6.It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
7.Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
8.Once the icing sugar’s dissolved into the juice, you’re done.
9.Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.

NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether and beat the batter exuberantly at step 4.

logo_lady_only-tiny-version45La Femme

There were so many wines with citrus/lemon/zingy notes on the Advanced Alsace & Germany lesson that I felt a lemon dessert was absolutely necessary to pair with them.  The cake was so fragile (my version at least) particularly after the syrup infiltrated the already moist cake, that I daren’t remove it from its spring-form base before serving.  The deliciously powerful lemon flavour together with the sticky (but not gooey) texture turned out to be perfect for majority of wines this week.

Le Vin

Selection de Grains Noble, (Pinot Gris (Organic)), Alsace AOC, France, Domaine F Engel, 2011, EUR19


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