Possibly the last of the Cake Zone Cakes ever owing to termination of said agreement. Sadness.
As a gesture of goodwill, the lovely Dave made me one last cake to remind me what I'm going to be missing in my fuzzy, solo, Australia-bound future.
175gm margarine or low-fat spread
225gm golden caster sugar
3 eggs, beaten
150gm polenta valsugana (instant polenta from what I can tell)
100gm ground almonds
1tsp vanilla extract
2tsp baking powder
zest and juice of one lemon
Cream the margarine and 175gm of the sugar together. Add the beaten eggs and polenta and beat until well combined. Stir in ground almonds, vanilla and baking powder. Gently fold in half of the raspberries and blueberries with the lemon zest.
Pour into a lined cake tin and cook at 180 degrees for 35-40 minutes or until a skewer comes out clean.
Meanwhile, prepare the syrup by heating the juice of the lemon with the remaining 50gm sugar by boiling in a saucepan for 1-2 minutes. Make small holes all over the surface of the cake with a skewer and pour the warm syrup evenly over the top.
If serving as dessert, invert the slices so that the fruit is at the top and decorate with the leftover berries and some marscapone.
Look: *** Lovely yellow, sticky looking cake.
Taste: **** Very lemony, which is always a good thing in my book. Nice and light tasting, perfect for Summer.
Texture: **** Syrupy and soft, with lots of interesting stuff going on - soft berries, crumbly polenta and the lovely sticky lemon syrup.