Drury St. Rose and pomegranate polenta cake
This polenta cake is our most popular cake in the café. The moist texture and fragrant scent of the rose syrup make it a delicious treat with a Middle Eastern flavour. We make this fresh every morning and many of you have asked me for the recipe, so here it is - happy baking!
- 200g unsalted butter
- 200g caster sugar
- 200g ground almonds
- 100g polenta
- 3 eggs
- 2tsp baking powder
- Zest of 2 oranges
- 5 tbsp Considered Rose syrup (available at the following stores)
- Handful of pomegranate seeds to decorate
- 1. Pre-heat the oven to 170ºC.
- 2. Grease and line a 23cm (9 inch) round tin.
- 3. In a large mixing bowl, beat the butter and sugar with an electric hand mixer or by hand until pale and fluffy.
- 4. Add the eggs one at a time, mixing well after each addition.
- 5. Fold in the polenta, baking powder, ground almonds and zest until combined - be careful not to over mix.
- 6. Scrape the mixture into the prepared tin and bake in the oven for 30- 40 minutes or until a skewer inserted into the middle comes out clean and the cake is coming away from the sides.
- 7. While the cake is still warm, pierce it with a sharp knife and pour over 3tbsp of the rose syrup. Using a pastry brush glaze the top of the cake with the remaining 2tbsp of syrup.
- 8. Leave to cool in the tin.
- 9. Remove from the tin and sprinkle with pomegranate seeds. Serve with thick Greek yoghurt.
Let me know if you make this and how you get on #consideredbyhj
Considered by Helen James is available at selected stores
Products used: Dinner Plate3540126 Side Plate3540128 Cutlery Set3541109