two lemons (separate the zest and the juice)
Citrus cream- (to make – mix 200ml whipping cream with 30g icing sugar, zest of one citrus fruit e.g. lemon or lime)
Step 1: Preheat your oven to 170°C.
Step 2: Line a greased round cake tin with greaseproof paper.
Step 3: Beat the butter and sugar together until pale and the sugar is fully incorporated using a free-standing mixer on a medium-high setting.
Step 4: Once mixed, add the eggs individually (reduce the mixer speed to medium), allowing them to combine with the other ingredients each time.
Step 5: At this stage, stop the mixer and add the baking powder, polenta, ground almonds and lemon zest. Start on the lowest possible speed and slowly increase to a low medium speed for approximately three minutes.
Step 6: Pour the mix into your cake tin and lightly tap it on the worktop to release any air pockets.
Step 7: Place your cake tin in the preheated oven and bake for 40 minutes.
Step 8: After 40 minutes, check your cake has cooked by pricking it in the centre – if it comes out clean then it’s ready, otherwise leave it in for another 10 minutes.
Step 9: Remove the cake from the oven and let it rest for a further 10 minutes.
Step 10: In a bowl, take the icing sugar and mix with the juice of the lemons – you can add a little water to it if you need to loosen the mix.
Step 11: Using a skewer to evenly poke holes all over the cake, pour your icing sugar and lemon juice mix on the top.
Step 12: Leave the cake to set and while you wait, whisk the ingredients for the citrus cream.
Step 13: Serve while the cake is still warm, with a good helping of citrus cream.
Haslem Kitchen serves up delicious breakfast, lunches, and dinners daily, using carefully chosen ingredients from the best local producers. From sizzling steaks to flame-roasted rotisserie chicken and veggie delights, you’re sure to find something to tickle your taste buds.
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