Brrrrrrrrrrrrrrrrrr. On Monday I had three customers comment that today was so bright blue –skied and crisply beautiful, but with piercing and bitterly cold wind, so much so that it was almost like a day Christchurch. I would have to agree, especially when one was from the city itself. The good thing this time of year though is the abundance of citrus. Lemon and honey drinks, orange marmalade, not to mention delicious in sweet treats. Just a little and you find yourself wanting more!
Oranges
But with a sunny weekend -which we all needed- definitely an excuse to get your bake on! I saw this recipe in Mind Food Magazine whilst in the physio waiting room… one upside to being cripple. Gluten-Free and fluffy-delicious? Yes please.
Lemon Polenta Cake & Flowers
Okay so almond meal isn’t cheap, but honestly I would give my right ponytail to eat this cake its so delicious. Deprived no longer! And to be honest, I decided to be super cheap and make half of the recipe. It was just not as monstrously big but this satisfying crispiness on the outsides. I am certain the passionfruit icing would make a more luxurious dessert, but as these are so pricy in New Zealand I did a subtle lemony icing, a perfect light Sunday treat with a cup of tea.
Lemon Polenta Cake Close Up
Lemon Polenta Cake Slice Removed Close Up

Ingredients

450g unsalted butter
450g caster sugar
6 eggs
450g almond meal
225g fine polenta
Zest of 4 lemons
Juice of 1 lemon
400g ricotta

 

Passionfruit Icing
4 cups icing sugar
2 Tbsp passionfruit pulp

 

Lemon Sorbet Glaze
2 cups icing sugar
Juice of 1 lemon
Zest of 1 lemon

 

Method

1. Put oven on to 160°C. Beat butter and caster sugar with an electric mixer and beat for 8-10 minutes or until light and fluffy.
Butter for Polenta Cake
2. Beat in eggs one at a time.
3. Fold in almond meal, polenta, zest, lemon juice and ricotta cheese.
Making Lemon and Polenta Cake
4. Bake for 1 hour and 10mins (45 if halving the recipe) or until skewer comes out clean.
5. Let cool in tin, and put on wire rack.
6. Sift icing sugar into a bowl with 2 Tbsp boiling water and passionfruit pulp and stir. Drizzle over cake.
7. Sift icing sugar into a bowl with 1 Tbsp boiling water and the lemon juice. Scatter the lemon juice on top.
Lemon Polenta Cake Slice Removed
Lemon Polenta Cake Slice Close Up
I am not ashamed to say that I have come across a similar Polenta Cake recipe over at Top with Cinnamon, a charmingly beautiful food blog that I daresay boasts some very fine food styling. Gorgeous.
Lemon Polenta Cake & Flowers Picture Perfect
I hope to give you some more delicious winter recipes straight from the brilliant release of Cuisine’s The Seasonal Cook. I also hope to offer three wines to drink this winter. Because goodness knows, we all need warming up!

 

Hunter’s Chardonnay 2012 ($20)
Delicate and floral nose. With expressive fruit at the fore making way to a full palate of integrated oak and balanced acidity, following with rich mouthfeel. The excessive lees stirring is not over dramatic but adds complexity on the finish. Just the right Chardonnay to warm up this winter.

 

Pyramid Valley Cowley Pinot Noir 2010, Marlborough ($55)
A powerful nose bursting of strawberries, cranberries but still enticingly restrained. Concentrated berries and subtle earthy notes, the dry vintage showing slightly chewy tannins but the divine elegant fruit sings in this wine. A true expression of Marlborough showing complexity and finesse.

 

Domaine Le Grands Bois Côte du Rhone 2011 ($22)
Very complex nose of berry fruits, with blackberry, earth, cinnamon and subtle ethyl acetate (touch faulty but very subtle adds to obtuse nose. Voluptuous fruit and vanilla with a stunningly velvet mid palate. The rich and slightly grainy tannins are still graciously balanced with bright acidity on the finish.

 

After some experimentation I now have Taste Flutter on Pinterest, if you don’t use this form of social media but you love imagery and beautiful photos this is a wonderful community. If you do then find the Pin It button below to share your favourite recipes.

 

Yours truly,

 
Ayla