322. Citrus & Almond Polenta Cake (Jamie Magazine, 2012/13 Recipe Yearbook)
I love when a list of ingredients works perfectly with what I happen to have in the house. There were a couple of oranges kicking around the crisper, and yesterday I picked up a sweet little bag of Meyer lemons at the market. Perfect, and kind of seasonal, if you consider importing lemons & limes from warmer climates to Canada "seasonal". But quite traditional to eat citrus here in the winter, so I'm going with it.
The cake batter consists of butter, sugar, eggs, zest & juice of orange & lemon, polenta (aka corn meal), ground almonds & baking powder. The icing is a simple lemon juice & icing sugar mixture. The only downfall was my inability to zest long, thin strips of orange peel for decoration. I had to make do with short, stumpy ones, which I marinated in a simple syrup for a couple of hours. But hey, I think it still looked turned out pretty well!
The texture of this cake is very different from your generic, bland, white cake. It reminds me of the Lemon Poppy Seed Drizzle Cake I made while back. Very indulgent and special and dare I say sunny? And the citrusy vibe is perfect for this point in the winter when everyone is just hoping for an end in sight.
This post has been shared for the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty!
One year ago, I was making the decidedly unseasonal Creamy Asparagus Soup.
Two years ago, I was discovering Vegetable Jalfrezi.
Three years ago, I was indulging in Mega Chocolate Fudge Cake!