A highlight of a special morning tea to celebrate Heather Excell's birthday was a lemon polenta cake made by Ian Apted to mark Heather's recent success in her Cataloguing exam! Guess the classification of the Dewey number he chose! Recipe below!
the birthday girl
the cake
the chef
some guests (Lynn Davies and Wendy Rimon)the recipe:
Polenta Almond and Lemon Cake
225g soft butter
225g caster sugar
3 eggs, beaten
1 lemon finely grated zest and juice
a few drops of almond essence
200g ground almonds
125g medium polenta (maize meal)
1 tsp baking powder
a little icing sugar to serve
Method:
1. Preheat the oven to 170C
2. To prepare the cake tin; place a disc of greaseproof paper in the bottom of a 20cm cake tin, 5cm deep. Butter the sides of the tin and dust with polenta.
3. Cream the butter, add the sugar and mix well.
4. Beat in the eggs, one at a time, then add the lemon zest and juice, and the almond essence.
5. Fold in the ground almonds, polenta and the baking powder.
6.Put the cake mixture into the prepared tin and cook for about 1 hour - 1 hour 10 mins or until a skewer inserted into the centre of the cake comes out clean.
7. Place a piece of foil on top of the cake after about 45 minutes, to prevent it from becoming too brown.
8.Remove the cake from the oven when it is cooked, and let it cool in the tin for about 10 minutes before removing it.
9. To serve: dust the top of the cake with a little sifted icing sugar. (cut paper stencil and put on top of cake before sprinkling with sugar if you wish to put a pattern or message on the cake :eg. Dewey Decimal Number)!
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