Join us in the kitchen as we bake Carter Were's lemon, polenta and rosemary cake. This recipe is not only the perfect sweet treat but also a wonderful opportunity to come together in the heart of your home and make special memories with your little ones.
Ingredients:
- Butter, 225g
- Sugar, 1 cup
- Eggs, 3
- Polenta, 3/4 cup
- Ground almonds, 2 cups
- Baking powder, 1 tsp
- Lemons, zest and juice from 3,
- Salt, pinch
- Greek yoghurt to serve
Instructions:
Heat the oven to 170C or 150C with a fan and grease and line a 20cm cake tin with baking paper.
Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time, making sure one is fully incorporated before adding the other. Then stir in the polenta, ground almonds, baking powder, lemon juice, zest and a pinch of salt.
Pour into the cake tin and smooth over with a spatula. The mixture will be quite dense, but it’s meant to be! Bake for about 1 hour or until a sharp knife inserted in the middle comes out clean. The top of the cake will turn a deep golden colour. Leave to cool in the tin before slicing and serving.
Serve with your favourite Greek yoghurt.
