Lemon Polenta Sandwich Cake.
300g soft butter (I use salted for all my cakes)
300g unrefined caster sugar
300g ground almonds
150g fine polenta
2 teaspoons baking powder
Zest 4 lemons
Juice of 5 lemons
Enough sugar to taste
Splash of water
2 small tubs of creme fraiche
1 punnet raspberries
Ok. Grease two sandwich tins & put to one side.
Cream together your butter & sugar. Food mixer is handy here but good old fashioned bowl & wooden spoon will do if your arms are up to it. Add the baking powder & lemon zest.
Start adding your dry ingredients. Start with your polenta, then almonds, and as it becomes too dry to mix, add your eggs one by one. Carry this on until all of your wet & dry ingredients are thoroughly incorpora….incorporo…..mixed.
Divide between your baking tins & put in a preheated 180 oven. It’ll take about 45 mins. Check after 30, it should be slightly soft to the touch.
In a pan, make a syrup with your sugar & lemon juice. Boil together until it thickens very slightly but doesn’t change colour. Make this as sweet as you like it.
When your cakes are done, allow to cool in the tins for 10 mins, then prick all over with a cocktail stick and divide your syrup over each equally. This will soak in and make the cake nice & moist.
Once the cakes have cooled completely (make sure of this or you’ll melt your cream), turn out carefully on to a board. pipe dollops of cream around the outside leaving enough space between each for a raspberry, then fill in the middle with a thick layer. Place a raspberry in each space around the outside (presentation, people!) then scatter a pile on top of the cream in the middle. Gently place the second cake on top. Voila.
If you attempt to do a fancy pants lemon design on top but make a right old pig’s bum of it, you might want to cover the top with icing sugar.