Lemon, poppy seed and polenta loaf

Recipe by:

Polenta and ground almonds produce a moist, textured and flavoursome cake to enjoy with a pot of tea

Lemon, poppy seed and polenta loaf

SERVES

10

PEOPLE

PREP TIME

75

MINUTES

COOKING TIME

50

MINUTES

CUISINE

Irish

COURSE

Baking

Method

  1. 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.

  2. Preheat the oven to 180°C and line a 2lb loaf tin with parchment.

  3. 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.

  4. 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

  1. 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.

  2. Preheat the oven to 180°C and line a 2lb loaf tin with parchment.

  3. 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.

  4. 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.