eggs Archives

Cooking with

Venison pate

45 minutes

Fried mozzarella

5 minutes

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

25 minutes

Gingerbread men

20 - 25 minutes

Bitter chocolate mousse and clementine marmalade

10 minutes

Casadielles

15 minutes

Sweet Portuguese Rolls

25 - 30 minutes

Asian recipes

Crispy five-spiced duck pancakes

20 minutes

Rhubarb with baked cream

40 minutes

French recipes

Salted banana toffee millefeuille

1 1/2 hours

Gluten-free treat

Lemon polenta cake

1 hour

Lemon polenta cake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

100 g fine polenta
100 g ground almonds
100 g shredded coconut
1 t baking powder
2 lemons, juiced and zested
250 g butter, softened
250 g caster sugar
4 organic eggs

For the lemon glaze:

200 g icing sugar
1/2 lemon, juiced

Method

Preheat the oven to 160°C and line a 23 cm cake tin with baking paper.

Combine the polenta, almonds, coconut and baking powder with the lemon zest.

Cream the butter and sugar until pale and fluffy. Add the eggs, 1 at a time, and beat.

Fold in the lemon juice and dry ingredients until just combined.

Spoon into the prepared cake tin and bake for 1 hour, or until a skewer inserted comes out clean. Cool, then pour over the glaze.

To make the lemon glaze, place the icing sugar in a bowl and add a little lemon juice at a time while beating into a smooth paste.

Discover more recipes featuring polenta here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Crumbed pork loin chops with kimchi

Venison pate

Fried mozzarella

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

Gingerbread men

Bitter chocolate mousse and clementine marmalade

Casadielles

Sweet Portuguese Rolls

Crispy five-spiced duck pancakes

Rhubarb with baked cream

Salted banana toffee millefeuille

Lemon polenta cake

Lemon polenta cake

Ingredients

Method