Lemon, poppy seed and polenta loaf
SERVES
10
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
50
MINUTES
CUISINE
Irish
COURSE
Baking
Method
Place the lemons in a saucepan and cover them in water. Bring to the boil then allow to simmer for an hour until the lemons are soft. Slice them in half once cool enough to handle and remove any pips. Blitz the lemons until they form a smooth paste.
Preheat the oven to 180°C and line a 2lb loaf tin with parchment.
Beat the butter, sugar, almonds and baking powder together. Add in the eggs one at a time until combined. Stir in the poppy seeds and polenta. Add the lemon paste and combine.
Scoop the mixture into your prepared loaf tin and bake for about 50 minutes until baked through and golden on top. Allow to cool in the tin until it is easy to handle and then place on a wire rack to cool completely.
Ingredients
2 lemons, unwaxed or rinsed in boiling water and wiped
140g butter, softened
200g golden caster sugar
200g ground almonds
1 tsp baking powder, sieved
3 eggs
1 tbsp poppy seeds
175g fine ground polenta
Method
Place the lemons in a saucepan and cover them in water. Bring to the boil then allow to simmer for an hour until the lemons are soft. Slice them in half once cool enough to handle and remove any pips. Blitz the lemons until they form a smooth paste.
Preheat the oven to 180°C and line a 2lb loaf tin with parchment.
Beat the butter, sugar, almonds and baking powder together. Add in the eggs one at a time until combined. Stir in the poppy seeds and polenta. Add the lemon paste and combine.
Scoop the mixture into your prepared loaf tin and bake for about 50 minutes until baked through and golden on top. Allow to cool in the tin until it is easy to handle and then place on a wire rack to cool completely.
