We have had a few wet and grey days recently. The kind of dreary, drizzly days that you don’t want to go out in. But the kind of days you want to make peace with your oven, light a fire and make a cup of tea.
I chose to follow a recipe ( a rare event for me I know!) and try Bill Granger’s Lemon Drizzle Loaf. We are all a fan of Bill’s food. It is quintessentially Australian – fresh, simple and delicious.
We have an ample supply of lemons right now and most of our friends seem to be in a similar predicament. We have talked of having a lemon party, an excuse to gather together and make lemon curd, lemon cordial, Stephanie’s preserved lemons and marmalade. So if you have even a handful of lemons, this is a must try recipe. In the preamble Bill thanks London’s River Cafe for introducing the world to polenta cake. So this cake has a gorgeous buttery, crunchy texture. Let me know what you think!
225 g butter
225 g caster sugar
100g plain flour
100 g ground almonds
100 g polenta
2 teaspoons baking powder
zest and juice of 1 lemon
zest and juice of 1 lime
juice of 1 lemon
60g icing sugar
Preheat oven to 180c. Grease a 1kg loaf tin and dust with flour.
Beat together the butter and sugar until light and creamy. Add eggs one at a time, mixing well after each addition. Fold the flour, almonds, polenta, baking powder, and lemon and lime zest and juice. Gently fold in the blueberries. Spoon the mixture into the tin and bake for 40 minutes. Cover with foil and bake for a further 20 minutes, or until a skewer comes out clean when you poke it into the centre. Leave to cool slightly in the tin, then turn out onto a wire rack.
To make the lemon drizzle, mix together the lemon juice and sugar. Prick all over the top of the loaf with a skewer, pour the drizzle over the load and leave to soak in.