For most of us, exams are finally over. It is such a relief, not just because I can throw out the ridiculous amount of useless dates, facts and quotes I had attempted to cram into my brain for a week but mainly because I had completely run out of clean clothes. The end of exam season means a return to sanity (to some extent). I no longer have to spend every waking moment, and a disturbing number of sleeping moments, reading or noting or listing everything I have ever leant over and over in my head until I go insane. I can wash my clothes, my bathroom no longer looks like a scene out of a horror film and best of all I have time to cook!
When you are attempting to procrastinate, as all good third year students with dissertations currently are, the best thing to do is bake a cake. It takes a good long time, requires minimum concentration and allows for the spontaneous appearance of delicious baked goods. Unfortunately I am pretty rubbish at baking cakes but this recipe below is fool proof and the end result is delicious. Proof of this is in the lack of photographs of the whole cake; I couldn’t wait long enough to take a photo before I had some. It is a bit pricey with the polenta and ground almonds so I would only suggest making it if you already have one or both of these items or you are feeling particularly flush!
Lemon and Orange Polenta Cake
- 2 Lemons
- 1 Large Orange
- 75g Polenta
- 40g Plain Flour
- 40g Ground Almonds
- 3 Eggs
- 150g Unsalted Butter
- 150g Sugar
- 50g Sugar
- 1 teaspoon baking powder
How to Make it…
- Preheat the oven to 180 degrees and grease a small cake tin.
- Cream together the butter and 150g of sugar. Whip in the eggs one at a time, if the mixture starts to separate add a tablespoon of the flour in between the eggs.
- Add the remainder of the flour, the ground almonds and the baking powder.
- Grate in the rind of the lemons and orange and add the juice of one lemon and half of the orange. Finally, carefully stir in the polenta and spoon the mixture into the tin.
- Bake in the oven for around 40 minutes.
- Stir together the juice of the other lemon and the other half orange and 50g of sugar.
- When the cake is done, leave it in the tin and prick all over with a fork. Drizzle over the fruit and sugar mix and leave to cool in the tin, unless like me you just can’t wait to cut yourself a slice!
Cost Rating: * I used 2 Lemons costing 30p, 1 Orange costing 30p, 3/16 of a bag of polenta costing £1.10, about 1/10 of a bag of flour costing 60p, 2/5 of a bag of ground almonds costing £1.15, 1/2 a box of eggs costing £1, 3/5 of a pack of butter costing 95p, 2/5 a bag of sugar costing £1, 1/20 of a jar of baking powder costing £1.35. Total Cost: £3.45
Washing Up Rating: ** I Used a cake tin, an electric whisk, 2 mixing bowls, a zester, a spoon, a fork, a knife and a cake plate.