Food_Heaven_-_November_2019

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By Lancashire Farm Dairies (lancashirefarm.com)

CAKE HEAVEN

WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 29

Lemon & yoghurt

cake

SERVES 5+
350g (12oz) sugar
2 free-range eggs
½ tsp salt
3 tsp lemon juice
grated zest of 2 lemons
180ml (6fl oz) olive oil
250g (9oz) Lancashire Farm Natural
Bio Yoghurt
250g (9oz) self-raising flour

1 Preheat the oven to 180°C/Gas Mark

4. In a bowl, mix the lemon zest, oil,
   eggs and sugar with a fork. Add the
   remaining ingredients and combine.
   2 Pour into a greased ring tin or baking
   tin and bake for 30 minutes.
   3 Leave to cool, then turn out and dust
   with icing sugar before serving.

Hibiscus

polenta cake

SERVES 8
200g (7oz) unsalted butter, plus
extra for greasing
200g (7oz) caster sugar
4 free-range eggs, lightly beaten
finely grated zest of 3 unwaxed
lemons
100g (3½oz) ground almonds
200g (7oz) fine polenta
2 tsp baking powder
a small handful of roughly chopped
pistachios (optional), to serve
For the hibiscus syrup
juice of 3 lemons (80ml (3fl oz))
75g (2¾oz) caster sugar
10g (¼oz) dried hibiscus flowers

1 Preheat the oven to 160°C/Gas Mark
2-3. Line the base and grease the sides
of a 20cm (8in) square baking tin.
2 Beat the butter and sugar together in a
mixing bowl until pale and creamy. Beat
in the eggs, one at a time (don’t worry if
the mixture curdles a bit), then fold in the
lemon zest.
3 Mix together the ground almonds,

6 Puncture the cake all over with a

skewer, then pour the syrup over so it

seeps into the cake. Serve in squares

sprinkled with pistachios (if using) and

with any leftover syrup on the side.

polenta and baking powder, then fold

the dry ingredients into the wet in

three batches.

4 Pour the batter into the prepared cake

tin. Bake for 50-55 minutes, or until

golden and risen and a skewer inserted

into the centre comes out clean. Leave

the cake to stand in the tin for

10 minutes, then transfer to a wire rack

to cool completely.

5 To make the hibiscus syrup, put the

lemon juice, sugar and hibiscus flowers

in a small saucepan and heat gently,

stirring until the sugar dissolves and it

turns syrupy and vibrant pink in colour.

Taken from The

Chilango Burrito

Bible: Mind-blowing

Mexican Flavours by

Erik Partaker,

published in the

UK by Sphere

(Hardback £20).