CAKE AND WINE FOR SUMMER TIME
This weekend the Franschhoek Valley is presenting Franschhoek Summer Wines from Leopard’s Leap Family Vineyards. Each participating winery brings its best wine for summer to taste and this year, we will be showcasing our 2014 Culinaria Pinot Noir Chardonnay.
Except for its charming light blush colour, beautiful flavours of pear, raspberry and pomegranate and refreshing character, it is also an exceptionally versatile wine when it comes to food-and-wine matching. So versatile that you can even serve it with cake!
Chef Chris Hoffmann of Cafe des Arts in Franschhoek shared a delightful recipe for a Lemon polenta cake recipe to enjoy with the 2014 Culinaria Pinot Noir Chardonnay – a match made in heaven!
Do try this delicious combination!
Lemon Polenta Cake Recipe
Serves 6 – 8
Ingredients
For the lemon marmalade
- 2 lemons, thinly sliced
- 220 g sugar
- 375 ml (1½ cup) water
For the cake
- 200 g soft butter
- 200 g castor sugar
- 200 g ground almonds
- 100 g fine polenta
- 7,5 ml (1½ tsp) baking powder
- 3 large eggs
- grated zest of 2 lemons
For the syrup
- juice of 2 lemons
- 125 g icing sugar
- double cream, to serve
Method
Preheat oven to 160 °C. Line the bottom and sides of a 23 cm springform tin with baking paper.
- For the glazed lemon topping, place the lemon slices in a saucepan and cover with cold water. Bring to the boil and simmer for 30 minutes. Drain and add sugar and water. Boil for 30 minutes or until a syrupy consistency.
- Lift the lemon slices out of the syrup and allow to cool on baking paper.
- Reduce the leftover lemon syrup until halved and reserve for later.
- For the cake, cream the butter and sugar until pale and creamy.
- Combine the almonds, polenta and baking powder. While whisking, add the dry ingredients, alternating with the eggs.
- Whisk in the lemon zest and spoon into the prepared tin. Bake for 40 minutes. The cake may seem unstable but is ready when a cake tester inserted into the centre of the cake comes out clean. Remove from the oven. Place on a wire rack to cool in the tin.
- For the syrup, bring the lemon juice and icing sugar to the boil. Prick the top of the cake with a cake tester and pour the warm syrup over the cake. Leave to cool before taking it out of its tin. Serve the cake topped with the glazed lemons, extra lemon syrup and double cream.
This weekend the Franschhoek Valley is presenting Franschhoek Summer Wines from Leopard’s Leap Family Vineyards. Each participating winery brings its best wine for summer to taste and this year, we will be showcasing our 2014 Culinaria Pinot Noir Chardonnay.
Except for its charming light blush colour, beautiful flavours of pear, raspberry and pomegranate and refreshing character, it is also an exceptionally versatile wine when it comes to food-and-wine matching. So versatile that you can even serve it with cake!
Chef Chris Hoffmann of Cafe des Arts in Franschhoek shared a delightful recipe for a Lemon polenta cake recipe to enjoy with the 2014 Culinaria Pinot Noir Chardonnay – a match made in heaven!
Do try this delicious combination!
Lemon Polenta Cake Recipe
Serves 6 – 8
Ingredients
For the lemon marmalade
- 2 lemons, thinly sliced
- 220 g sugar
- 375 ml (1½ cup) water
For the cake
- 200 g soft butter
- 200 g castor sugar
- 200 g ground almonds
- 100 g fine polenta
- 7,5 ml (1½ tsp) baking powder
- 3 large eggs
- grated zest of 2 lemons
For the syrup
- juice of 2 lemons
- 125 g icing sugar
- double cream, to serve
Method
Preheat oven to 160 °C. Line the bottom and sides of a 23 cm springform tin with baking paper.
- For the glazed lemon topping, place the lemon slices in a saucepan and cover with cold water. Bring to the boil and simmer for 30 minutes. Drain and add sugar and water. Boil for 30 minutes or until a syrupy consistency.
- Lift the lemon slices out of the syrup and allow to cool on baking paper.
- Reduce the leftover lemon syrup until halved and reserve for later.
- For the cake, cream the butter and sugar until pale and creamy.
- Combine the almonds, polenta and baking powder. While whisking, add the dry ingredients, alternating with the eggs.
- Whisk in the lemon zest and spoon into the prepared tin. Bake for 40 minutes. The cake may seem unstable but is ready when a cake tester inserted into the centre of the cake comes out clean. Remove from the oven. Place on a wire rack to cool in the tin.
- For the syrup, bring the lemon juice and icing sugar to the boil. Prick the top of the cake with a cake tester and pour the warm syrup over the cake. Leave to cool before taking it out of its tin. Serve the cake topped with the glazed lemons, extra lemon syrup and double cream.
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