We're not bakers. That has become more than clear. But the schedule was set before we knew such harsh truths, and so we continue learning the hard way. Do we improve? Perhaps. Certainly this was a much more successful effort than the sponge cake, and I don't think it's a coincidence that this recipe has no flour involved.
Can it really be baking without flour? Well, again, that's more philosophy than we have time for today. Suffice to say that with enough almonds and polenta, flour can at least take a vacation from baking, if not perhaps retire completely.
Of course, the almonds aren't quite ready out of the bag, but a quick visit to the Ninja has them in much better shape. If you squint it could look like wheat flour. Kinda.
We never really mind baking, though; even though we know the likely outcome, it's still an excuse to use the mixer. And we will take any excuse. We love this thing.
Once the butter and sugar are nice and fluffy, the eggs make their way into the mix. Let's be honest here - the mixer is doing all the work. We just feed it and get out of the way.
In with the almonds and polenta and baking powder, add some lemon juice and zest, and the batter is complete.
The paper is unsightly, but necessary.
Cooked! Overcooked? Maybe a little. Certainly overflowing, but the oven must have its tribute, I suppose.
But that's not the end of the story - it doesn't sound like much so far, after all. It needs sugar, and it needs moistness. Sounds like a case for a homemade syrup! With fresh vanilla and lemon infusing away in the sugar, suddenly this cake's prospects are looking up.
Pour it on and let it sit for as long as you're able, so that the syrup can permeate through every nook and cranny. And then, invert!
Even with the paper, kind of a disaster. They don't make greaseproof paper like they used to, apparently. Looks aren't everything, though, it's taste that carries the day - and this day belonged to the lemon polenta cake. Sweet, flavorful, with a kind of deft moistness balanced by the almost crunchy texture of the polenta. We're still not cake people, but it wouldn't take much persuading to bring this out on special occasions.
Can it really be baking without flour? Well, again, that's more philosophy than we have time for today. Suffice to say that with enough almonds and polenta, flour can at least take a vacation from baking, if not perhaps retire completely.
Of course, the almonds aren't quite ready out of the bag, but a quick visit to the Ninja has them in much better shape. If you squint it could look like wheat flour. Kinda.
We never really mind baking, though; even though we know the likely outcome, it's still an excuse to use the mixer. And we will take any excuse. We love this thing.
Once the butter and sugar are nice and fluffy, the eggs make their way into the mix. Let's be honest here - the mixer is doing all the work. We just feed it and get out of the way.
In with the almonds and polenta and baking powder, add some lemon juice and zest, and the batter is complete.
The paper is unsightly, but necessary.
Cooked! Overcooked? Maybe a little. Certainly overflowing, but the oven must have its tribute, I suppose.
But that's not the end of the story - it doesn't sound like much so far, after all. It needs sugar, and it needs moistness. Sounds like a case for a homemade syrup! With fresh vanilla and lemon infusing away in the sugar, suddenly this cake's prospects are looking up.
Pour it on and let it sit for as long as you're able, so that the syrup can permeate through every nook and cranny. And then, invert!
Even with the paper, kind of a disaster. They don't make greaseproof paper like they used to, apparently. Looks aren't everything, though, it's taste that carries the day - and this day belonged to the lemon polenta cake. Sweet, flavorful, with a kind of deft moistness balanced by the almost crunchy texture of the polenta. We're still not cake people, but it wouldn't take much persuading to bring this out on special occasions.
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