This cake was the undisputed favourite at last week’s inaugural meeting of the London branch of the Women’s Food & Farming Union.
I met many accomplished, inspirational women at the event, including the founding members who kicked of the WFU in 1079 with their apple campaign to stop poor quality French apples flooding the UK market.
What impressed me most was how many of these women had managed to support their farming husbands to secure their livelihoods, whilst raising families + developing professional interests of their own.
BBC 2’s “lambing live” was much discussed, although quite a few of the women present could host their own livestock reality TV shows. Stories of new born lambs in the aga are true!
Now for the lemon + polenta cake recipe.
It is a Xanthe Clay recipe, which in turn is inspired by the famous River Cafe version. The cake is really zesty and the polenta gives it a very pleasing texture.
A doddle to make too and not much washing up (always a bonus!) because you simply blitz all the ingredients in a food processor.
Enjoy with a cup of tea (green is nice or Orange Pekoe) or as a dessert with a blob of mascarpone.
For an 20cm spring form you will need:
175g unsalted butter, softened
225g caster sugar
200g ground almonds
3 large eggs
zest of 4 whole unwaxed lemons + the juice of 1
1 tsp baking powder
1/4 tsp of salt
This is what you do:
1. pre-heat the oven to 160C
2. line the bottom of the tin with baking parchment and lightly oil the sides
3. put all the ingredients in the food processor and whizz to a smooth batter
4. spoon into the tin and bake for 45-50 minutes or until a skewer pushed into the centre comes out clean.
5. cool the cake in the tin before removing