A bright sunny day again and it brings out the best in us as a family, time outside in the garden, Eva on the scooter up and down the road reminding me of when I was learning to skate and used to bomb up and down the road in front of our house. It’s been catch up on posting some of my photos from our long weekend away in Cork so these are below :-
In the meantime read the recipe here :-
100g Coconut Palm Sugar
125g Almond flour
1 tsp Lemon Syrup ( I use lemon syrup from Morris Kitchen) and zest of 1 lemon
1tsp gluten free baking powder
oven at 160C
Cream the butter and coconut palm sugar together until smooth and creamy.
Add the eggs one by one and beat well after each addition.
Gently beat in the almond flour and polenta until fully incorporated – dont over beat.
Add baking powder, vanilla extract, zest and lemon syrup and stir to combine.
Tip into the springform tin, smooth the top out and bake for about 30-35 minutes until cooked through.
Loosen the tin and leave for about 5 minutes.
Remove from the tin entirely and leave to cool.
Serve with the greek yoghurt ice cream and almond crackle
This is enough for plenty of topping on icecream or cream, more than enough for the cake.
100gr slivered almonds
3 tbsp sugar
Tip the sugar and almonds onto a pan with the heat on medium high
Continue to stir as the sugar starts to melt and caramelise
Continue stirring and When the sugar starts to turn brown and the almonds start to brown tip the lot out onto a sheet of parchment and let cool
break apart and stir in an air tight jar until needed
Greek Yoghurt Ice Cream
500g natural Greek Yoghurt
2 tbsp Honey
100ml water and sugar dissolved to make Sugar Syrup
Mix yoghurt syrup and honey
Tip into an ice cream maker and churn until softly frozen.
Serve with the polenta cake (or any cake for that matter).