This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!!
Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month.
450g unsalted butter, softened
450g caster sugar
450g ground almonds
2 teaspoons good vanilla essence
6 free range eggs
zest of 4 lemons
juice of 1 lemon
225g polenta flour or fine semolina
1 1/2 teaspoons baking powder
1/4 teaspoon of salt
Preheat the oven to 160˚C/325˚F/Gas 3. Butter and flour a 30cm (12 in) cake tin.
Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and lemon juice, the polenta, baking powder and salt.
Spoon into the prepared tin and bake in the preheated oven for 45-50 mins or until a skewer poked in comes out clean. The cake will have a deep brown colour on top so don't worry if you think its burning unless it's going black then you probably are.