Ingredients
Lemon Cake Ingredients
250g Butter – softened
250g Caster sugar
3 Eggs
100g Polenta
250g Ground almonds
1Teaspoon baking powder
3 Lemons – 3 zested and 1 juiced
Soft Strawberry Ingredients
170g Strawberry jam
1 Punnet Strawberries – Hulled and quartered
Preparation
Lemon cake method
Beat the butter and sugar together until light and fluffy on a mixing machine.
Add the eggs one by one continually mixing.
Mix in the polenta, ground almonds and baking powder
Add the lemon zest and juice.
Pour the mix into a pre pre-greased 22 - 23 cm spring loaded cake tin.
Bake at 160c for 50 minutes until the cake has risen and is golden on the top.
Remove from the oven and leave to cool before portioning.
Soft strawberry method
Place the jam in a thick bottomed sauce pan and bring to the boil.
Simmer for 3 minutes and add the quartered strawberries.
Simmer for a further 2 minutes.
Remove from the heat and place in a tray to cool down.
Place in a sealed container in the fridge until needed.
“With the lemon cake and soft strawberries, I would serve a dollop of natural yoghurt.”