The Cake of the Summer

Raspberry and Orange Polenta Cake
Summer 2015.....it was all a bit.....meh. Apart from a few "phew, what a scorcher" days, the weather in my part of the world didn't quite know what to do with itself. Apart from rain. Which it has done in biblical proportions over the past few days. So much so that had I seen Noah and his Ark, I would not have been surprised.
Which brings me on to this cake - my absolute favourite bake of this summer. A cake full of almonds, citrus flavours and a seasonal berry is always going to have the potential to be a winner in my eyes. Drenched in a sticky orange syrup, and studded with whole raspberries, this golden hued polenta cake is so reminiscent of sunshine that it can't fail to cheer a person up on a miserable day, or bring joy when the skies are blue, and the weather warm. It is altogether a win-win situation of a cake.
I think I am in love with polenta in a cake. Not only does it bring such an unusual crumbly and crunchy texture, but it also has the benefit of being gluten free. Use gluten free baking powder as well, and this cake becomes a treat for those who are gluten intolerant or those just trying to reduce it in their diet. 
I enjoyed this cake plain, with a few extra raspberries, but a dollop of creme fraiche or mascarpone cheese would be very acceptable with it. 

For the Cake

(adapted from the Waitrose website)

200g unsalted butter, with a little extra for greasing the tin

200g golden caster sugar

3 large eggs, at room temperature 

1 tsp vanilla extract

100g polenta

200g ground almonds

1 tsp baking powder

Finely grated zest of 2 oranges

165g raspberries, plus extra to decorate

2 tbsp flaked almonds

For the Syrup

Juice of 2 oranges

100g golden caster sugar

You will also need a 23cm springform tin, greased and the base lined with baking parchment 

1. Preheat the oven to 150C / 300F/ Gas mark 2

2. Beat the butter and the 200g of golden caster sugar in a bowl until very light, fluffy, and pale in colour. 

3. Next, add in the vanilla extract and then the eggs, one at a time, beating well after each addition.

4. Stir in the polenta, ground almonds, baking powder, and the orange zest until combined.

5. Gently fold in the raspberries so as to try and keep them whole. However, don't worry if a few get broken up while doing this.

6. Transfer the mixture into the prepared tin, and scatter the ground almonds evenly over the top.

7. Bake in the oven for 50 minutes until the cake is golden on top, and a skewer comes out clean when inserted. You might find that the cake sinks in the middle. Don't worry about this as the dip will be covered up by the extra raspberries.

8. While the cake is in the oven, make the syrup. Put the orange juice and sugar into a small saucepan and simmer gently for about 10 minutes until the liquid has thickened.

9. Take the cake out of the oven and prick it all over with a skewer. Spoon over the orange syrup, making sure it goes into all of the holes, and leave to cool in the tin.

10. Remove from the tin, and decorate with the extra raspberries, before serving.

Baking Notes

When I made this cake the result was quite wet since my oranges were particularly juicy, and I used all of the syrup. Your oranges might not be as juicy, or you might not want a cake that is so wet. In that case, just use as much of the syrup as you feel is right.

When Life gives you Lemons......

.....there are 3 options:

a. Make lemonade
b. Have a gin and tonic
c. Make a cake

Lemon Drizzle Cake
I don't know anyone who doesn't love Lemon Drizzle Cake. Those people may be out there, but I can honestly say that I haven't met any of them. In a survey I read many moons ago, the nation's favourite cake was found to be this one. That, plus a glut of lemons that seemed to be accumulating at the bottom of my fridge, was all the encouragement I needed to get baking this simple, classic, zesty delight.

Why is this cake is so loved, I wonder? I can't say I have any profound theories on this subject; I am a baker, not a philosopher, after all. But I know why I love it.

If you have been reading my blog for a while, I think you will have gathered that I am not about the elaborate cake. I am about the cake that is relatively simple to make, but is full of good ingredients and most importantly, flavour. There is something about the flavour of lemons that brightens any  cake, and makes it sing. If you like some cake with your drizzle then, in my opinion, the holes you make for the syrup must go all the way to the bottom. Not only does this impart the whole cake with the most delicious lemon flavour, it also makes it incredibly moist. 

You could just leave the cake there, and you wouldn't be disappointed. But the addition of some icing and candied lemons makes this cake really special and worthy of any afternoon tea table.

  

For the Cake
(adapted from Nigella Lawson How to be a Domestic Goddess)

125g unsalted butter, at room temperature 

175g golden caster sugar

2 large eggs, beaten

zest of 1 lemon

175g self-raising flour, sifted

pinch of salt

4 tbsp milk

For the Syrup

4 tbsp lemon juice (1 1/2 lemons)

100g icing sugar

For the Icing (optional)

140g icing sugar, sifted

juice of 1 lemon

You will also need a small loaf tin, size 23 x 13 x 7cm, greased and lined with baking paper

1. Preheat the oven to 180C / 350F/ Gas 4.

2. Cream the butter and sugar together for about 5 minutes until they are light and fluffy.

3. Add the eggs a little at a time, beating well after each addition, and then add the lemon zest.

4. Fold in the flour and salt gently until well mixed in, followed by the milk.

5. Transfer the mixture into the prepared loaf tin, and bake for 45 minutes, or until golden and a skewer comes out clean when inserted.

6. While the cake is cooking, make the syrup by putting the icing sugar and lemon juice into a saucepan and heat gently until the sugar has dissolved.

7. When the cake is done, take it out of the oven and straightaway using a skewer, or cocktail stick, prick all over the surface and spoon over the syrup. 

8. Leave to get completely cold in the tin before turning out onto a cake rack.

9. To make the icing, put the icing sugar in a bowl, and stir in enough lemon juice to make an icing that is thin enough to pour over the cake.

10. Leave the icing to set.

11. Make the candied lemon slices according to the method below and use to decorate the cake.

 

Baking Notes

I decorated the cake with candied lemon slices, which are very easy to make. Cut 1-2 lemons in slices (but not too thin because they have a tendency to fall apart whilst being candied). Put 1 cup of sugar and 1 cup of water into a saucepan and heat until dissolved, stirring. Place the lemon slices in a single layer in the sugar syrup and boil for 5-7 minutes until they are soft and translucent.

When ready remove from the syrup and place on a sheet of baking parchment on a wire rack, until cold, and then use to decorate the cake.