From the recent “Good Food”.
175 g of self raising flour, 1,1/2 tbsp of baking powder, 50 g of polenta( I didn’t have any, I used corn flower), finely grated zest of 2 lemons, 50 g of ground almonds and 140 g of caster sugar all mixed in a bowl, 2 whole eggs cracked in with 75 ml of rapeseed oil and 25 ml of natural yoghurt. All this roughly mixed, but not overmixed went to the tin with baking parchment and nicely baked for around 40 mins in 180 degrees ( 4). In the meantime, juice from those 2 lemons alongside 85 g of sugar and 75 ml of water was all boiled and reduced down to a nice syrup.
When the cake baked and cooled slightly, I made lots of little holes and spooned over all the syrup into them and all over the cake. It is moist, springy, lemony and enjoyable.
Hey Chickie, have you tried this with lime and coconut? Tastes divine! x
I haven’t Chief, but I might, if you say it’s good? Coconut as in coconut milk or what?More guidance please? :-))
It’s lovely! I add 60g of desiccated coconut (to 175g flour, sugar and butter) plus the usual suspects in a cake, which seems to be ok. I have tried it with coconut cream but it’s a bit too gooey. Let me know your thoughts.
All going well here, hopefully we’ll be opening 13th March but you never know with the Spanish builders and the Spanish bureaucracy!! Brush up your Spanish because I might need some help when Jeremy goes away!!
When Jeremy goes away? Where to? My Spanish is not existent, Chief, but if you have sun there and sea, I’ll be on my way! :-)))
I’m currently at my Mum’s on a short holiday, mainly eating to oblivion, can you think of better holiday? :-))))
Will shout about the results when I try your version, it sounds good, plus you’re hardly ever wrong in The Good Food Department.
Fingers crossed for March 13th!