Lockdown cooking for us is not that different to normal life, but it does mean I’m even more focused on making the food go further and am having to be more flexible with ingredients when I don’t have my usual options available.
This cake came about as there were some satsumas looking sad, on route to being past their best. Then I discovered ground almonds left over from the Christmas cake! So I substituted satsumas for lemons in this polenta cake. Pretty messy to juice, but it produced a gorgeouly aromatic cake. If you don’t have polenta then you could try plain flour.
Satsuma Polenta Cake
- 200g butter
- 175g sugar
- 200g ground almonds
- 1 tsp vanilla extract
- 3 eggs
- 4-6 satsumas, juiced
- 100g fine polenta/cornmeal
- 1 tsp baking powder (GF if needed)
Preheat the oven to gas mark 3, grease and line your cake tin.
Beat the butter and sugar.
Add in the ground almonds and vanilla.
Next add the eggs one at a time.
Add the satsuma juice, polenta and baking powder.
Pour into the baking tin and bake for 50-60 minutes, test with a skewer in the centre of the cake, you want it to come out clean.
Cool on a wire rack and slice up when it is cold