Now that I have my own house, my new favourite thing to do on a weekend is have the grandparents over for afternoon tea.
Today I made some delicious finger sandwiches (with homemade egg mayo), potato salad (well more like Lyonnaise potatoes, that’s the rule when there’s onions involved right?), and got some sausage rolls from our local bakery.
So after all this savoury goodness we needed something sharp and sweet to cut through the richness. And as I love using up cupboard essentials polenta cake seemed the perfect choice.
I took inspiration from Nigella’s legendary Lemon Polenta Cake, and substituted the ground almonds for desiccated coconut (another habit of mine, using and replacing any ingredients as long as it meets what I have in the cupboard!) and I was really pleased I did. Instead of the sometimes grainy texture of polenta cake mine was chewy and the coconut gave some extra sweetness to the lemon – which I felt it needed.
I also decided to make individual cupcakes, rather than a whole cake. This might of had something to do with wanting to use my new cake stand…
Prep time 15mins, baking time 20mins, makes 12 cupcakes
100g caster sugar
100g desiccated coconut
3/4 tsp baking powder
1 1/2 eggs
Zest of two lemons
Juice of two lemons
125g icing sugar
Grease cupcake tray and pre-heat the oven to 180c
In a large mixing bowl beat the butter and sugar with an electric hand-mixer ’til pale and fluffy
Mix the coconut, polenta and baking powder into the butter & sugar, then beat in the eggs
Stir in the lemon zest and spoon the mixture into the cupcake tray
Bake for 20-30mins, when cooked take out of the oven and set the tin aside to cool
Simmer the lemon juice and sugar in a saucepan ’til bubbling, then prick the cupcakes all over and pour in the syrup slowly to drench the cakes with this delicious sauce.
Serve with a big pot of tea and let the nanas dig in!