First of all apologies, its been a while. As anyone who works in the industry will testify Christmas is the busiest time of year, also not the easiest time to be getting to grips with a new job, so anyway ... here's a little festive cake recipe for when you've had enough of sickly spices and decadent desserts!
Have a wonderful food-filled Christmas and thank you for your continued support in 2010!
Clementine & polenta cake
125g caster sugar
125g ground almonds
2 medium eggs
100g polenta (ordinary or quick cook)
Juice of 3 clementines
½ tsp baking powder
Icing sugar to dust
Cream or crème fraîche to serve
Small cake or loaf tin
In a bowl cream together the butter and sugar using a wooden spoon until light and fluffy. Stir in the ground almonds then add the eggs one at a time, beating well before adding the next. Fold in the polenta and clementine juice and once combined add the baking powder and fold lightly and quickly. If using a food processor add the ingredients in the above order, mixing after each new ingredient is added until smooth.
Use a medium size cake or loaf tin and grease or line with baking paper. Pour in the mixture and smooth the surface using a palette knife. Bake in the middle of the oven for 45 minutes until firm to the touch but still springy.
Leave to cool and then dust with icing sugar and serve with cream or crème fraîche.
The cake can be stored in an airtight container in or out of the fridge, when served chilled it takes on a lovely moist and sticky consistency. The cake is as lovely with a cup of tea in the afternoon as with a generous dollop of crème fraîche after dinner.