A warm winter cake
Ingredients:
- 225g unsalted butter, softened
- 200g caster sugar
- 3 clementines, zest
- 13g tarragon, finely chopped
- 3 large eggs
- 300g ground almonds
- 115g polenta
- 1 tsp baking powder
Syrup:
- 6g tarragon
- 150ml Clementine juice
- 100g caster sugar
Method:
- Preheat the oven to 160°C. Grease and line the base and sides of a 20cm springform cake tin with baking parchment. In a large bowl, use your fingers to rub the sugar, clementine zest and tarragon together, then add butter and use and electric hand mixer to beat until pale and creamy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, mix together the ground almonds, polenta, baking powder and a big pinch of salt,, then gently fold into the cake batter until everything is combined. Spoon the mixture into the cake tin and bake for 40-45 minutes until golden brown and a skewer comes out clean. Cool in the cake tin for 20 minutes then carefully turn out onto a plate
- While thee cake is cooling in the tin, put all the syrup ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly, then set aside to cool until just warm to he touch. Discard the tarragon sprigs. Once the cake is out of the tin, prick it with a skewer and pour the syrup over.
Seasonal Spoon 