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Jekk Joghgobkom 18.01.2018

POLENTA, ALMOND AND LEMON CAKE

Serves 10

Ingredients

Unsalted butter for the tin

450g unsalted butter, softened

450g caster sugar

450g ground almonds

2 tsp vanilla extract

6 eggs

Finely grated zest of 4 lemons

Juice of 1 lemon

225g polenta

1 ½ tsp baking powder

¼ tsp salt

 

Method

-          Preheat the oven to 160C/Gas3; butter and line a 28cm deep cake tin with greaseproof paper

-          Beat the butter and sugar together using an electric mixer until pale and light

-          Stir in the ground almonds and vanilla; beat in the eggs, one at a time; fold in the lemon zest and juice, the polenta, baking powder and salt; spoon into the prepared tin; bake for 45-50 minutes or until the cake is set and deep brown on top; cool in the tin

-          Serve with caramelised oranges and crème fraiche

 

KEJK BIL-POLENTA, LEWZ U LUMI

Ghal 10 persuni

Butir mhux mielah ghal-landa

450g butir mhux mielah imrattab

450g zokkor fin

450g lewz midhun

2 kuccarini estratt tal-vanilla

6 bajdiet

Qoxra mahkuka fin ta’4 lummijiet

Meraq ta’lummija

225g polenta

1 ½ baking powder

¼ ta’kuccarina melh

 

-          Sahhan il-forn ghal 160C/Gas3; idlek u iksi forma tal-kejk tonda ta’ 28cm, bil-karta tal-forn

-          Habbat il-butir u z-zokkor flimkein b’habbata ta’l-elettriku sakemm jiccaraw u jihfifu

-          Zid il-lewz midhun u l-vanilla; habbat il-bajd wahda, wahda got-tahlita; dahhal il-qoxra mahkuka u l-meraq tal-lumi, il-polenta, il-baking powder u l-melh; ferragh gol-landa li ppreparajt u sajjar ghal 45-50 minuta jew sakemm il-kejk jkun ghaqad u l-wicc ikun sar kannella skur; halli l-kejk jiksah fil-landa

-          Servi bil-laring ikaramelizzat u bil-crème fraiche

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