polenta in a chocolate cake may be surprised to hear that this cake had polenta in it, and even more surprised to hear that I loved the texture. Perhaps it helped that the cake also had ground almonds and dessicated coconut. I love anything with dessicated coconut. In fact I think I loved the texture more than the flavour.
Chestnut and Pinenut Cake that she baked for the occasion. It was an impressive creation that I intend to imitate some time. She left us some and I felt very fancy when Kathleen dropped over for a cuppa on the weekend and I could offer two cakes.
I am sending this cake to Laura at How to Cook Good Food who is hosting Ren's Simple and in Season event.
Other recipes from my blog featuring lemons:
- Chickpea, lemon and mint soup
- Citrus Grape Cake (v)
- Lemony Mediterranean Salad
- Lemon Slice
- Tangy Silverbeet (gf, v)
Other recipes from around the interwebs that feature lemons:
- GF Lemon and Poppyseed Cake (with mashed potato) - Lottie's World of Cakes
- Lasagna with Lemon Basil Cheeze - Oh She Glows
- Lemon Barley Water - Taste.com.au
- Lemon semolina and pistachio syrup cake - Italy on my Mind
- Meyer Lemon Olive Oil Cake - Healthy Green Kitchen
- Pasta with Broccoli, Pecans, Lemon and Feta - Eat Me Delicious
- Sticky Lemon Yoghurt Cake - The Persimmon Tree
- Vegan Avgolemono (Greek Easter Soup with Lemon and Rice) - Choosing Raw
Lemon and Honey Cake
Adapted from Jugalbandi
3/4 cup ground almonds
1/4 cup dessicated coconut
1/4 cup coarse cornmeal
1/4 tsp salt
1.5 tsp baking powder
lots of grated nutmeg (about 1/3 tsp)
2 eggs, lightly whisked
3 tbsp olive oil
3 tbsp honey
3 tbsp lemon juice
1/2 cup milk (I used soy)
zest of one lemon (ideally about 1.5 tbsps - my lemon yielded a lot less zest)
Coconut, extra for sprinkling
2.5 tbsp lemon juice (I used juice of half a lemon)
1.5 tbsp honey (I used about 2 dessertspoons)
Preheat oven to 200 C or 400F. Grease and line a loaf tin with baking paper.
Mix together dry ingredients. Mix wet ingredients separately. Pour the wet into the dry ingredients and mix well. The batter is quite a runny one. Pour into the prepared tin and sprinkle with extra coconut.
Bake for 25-30 minutes. It is ready when it is turning golden brown, has some fine cracks on top and a skewer comes out cleanly.
When cake is hot, mix lemon juice and honey for the glaze. Drizzle over the top of the hot cake. Serve warm or at room temperature. Ours kept for a week.
On the Stereo:
The Colour of White: Missy Higgins