How lovely that citrus fruit is in season in winter! Every time I see a bright yellow lemon or a glowing orange, not to mention cute, little cumquats, it adds a bit of sunshine to my day! I know, I know, I sound rather cliché but the truth is that I often find myself admiring the basket of lemons and oranges sitting on my kitchen bench at this time of year. Kristian thinks I’m a bit loopy when I constantly draw his attention to their loveliness. He certainly doesn’t complain though when I juice those gorgeous things into a cake!
I made these pretty, little things for my mum who has just gotten back from a seven week hike starting at the border of France all the way to the Spanish coast. 900km of walking on 'El Camino de Santiago'. This trip has been on her bucket list for many years and I am so proud that she was able to complete it. What an incredible adventure!
Mum is obsessed with anything lemony so these cakes were the perfect way to say 'Welcome Home!'
These little beauties are very simple to make. No need to wait for butter to soften as they contain olive oil. It’s a ‘chuck in the bowl and go’ kind of recipe. Of course you don’t need the lemon curd, but it’s not really a matter of ‘need’ when we’re talking about cake, is it? The curd does take them to the next level. It’s tangy and sweet and oh so silky smooth.
The cakes freeze really well, too and the lemon curd will keep in the fridge for up to two weeks, that’s if you can stop yourself from eating it by the spoonful…I know we can’t!! It's pretty darn delicious stirred through homemade yogurt aswell!
Little Lemon Polenta Cakes with Lemon Curd
Makes 10-12 little cakes and a jar of curd
For the cakes:
50g almond meal
90g fine polenta
40g cornflour or plain gluten free flour
1 tsp baking powder
Pinch of salt
100g caster sugar
100ml olive oil, plus extra for greasing
Zest and juice of 1 lemon
Icing sugar, for dusting
For the lemon curd:
2 egg yolks
165g caster sugar
80g chilled, unsalted butter
Zest and juice of 2 lemons
Preheat oven to 180˚C. Grease a muffin tin with olive oil.
Place all dry ingredients in a medium bowl and mix to combine.
In a seperate bowl, whisk the eggs and olive oil until you have a lovely, creamy emulsion. Add the lemon juice and zest and whisk together.
Slowly fold the dry ingredients into the olive oil mix and blend to combine. Pour the mixture into the greased muffin tin, filling each hole until 3/4 full.
Bake for 20 minutes until the cakes are golden and slightly spongy to the touch. Set them aside to cool.
To make the curd, whisk the eggs, egg yolks and caster sugar in a saucepan. Add the butter, lemon zest and juice and cook over a medium heat, whisking constantly until thickened. Place in a jar and allow to cool.
Dust the cakes with icing sugar and serve with lashings of the lemon curd!