IMG_0005I have hit a difficult spot. In all my years of blogging I have not had this happen before. I don’t feel like writing on my site anymore. I don’t know if I am burnt out or if I have just come to the end of the journey but I have had a three week break and I still haven’t found that passion that I have always had.

Has this ever happened to you? When I first started writing, I didn’t really think anyone would notice or read what I wrote. I started before Twitter so really only friends were interested in my recipes. Then when Twitter started food blogs really took off. Now I am invited to openings of new restaurants, blogger’s conferences, media launches and all sorts of events to do with food. It has been a wild ride.

I am going to just slow it down a bit, take it easy and see what happens. So if you notice a change now you know what has been going on.

In my last week in Sydney I stopped at a little cafe and ordered a coffee and a little treat called a lemon, coconut and polenta cake. It was absolutely delicious and so when I returned to my apartment I looked up the recipe and tried to copy it. I’m sorry to say that mine did not work out as well. The one at the cafe must have been made from a more refined polenta and it was not as grainy.

IMG_9801lemon polentaIngredients

  • 225g/7 1/8 oz butter at room temperature

  • 225g/7 1/8 oz caster or superfine sugar

  • 3 eggs (165g/5 1.2 oz) lightly beaten

  • 110g /3 3/4oz ground almond

  • 110g /3 3/4oz shredded coconut long thread

  • 110g /3 3/4oz fine polenta

  • finely grated zest of 2 lemon

  • 2.5 tablespoons lemon juice

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla bean paste or extract

Icing

  • 225g/ 71/8oz icing confectioner’s sugar, sieved

  • 2-3 teaspoons lemon juice

  • Lemon zest

IMG_9976

IMG_9982 just baked

Put the oven on 150C. You can use mini or normal muffin trays, butter them well and place a little square or circle of parchment on the base as shown to prevent any sticking. This is REALLY important as these tend to stick to the tin. Cream the butter and sugar in an electric mixer for 2 minutes or until lump free. Slowly beat in the eggs, then fold in the ground almonds, polenta, lemon zest, lemon juice, baking powder and vanilla.

Pour into cake tin. Fill them 2/3 of the way up. Use the back of a spoon to flatten the top. Bake for 25-30 mins. Remove the squares of parchment.

To make the icing, mix the sieved icing sugar and lemon juice in a bowl until smooth. Spoon over the cakes letting the icing dribble down the sides a bit. Leave the icing to set then sprinkle a little lemon zest on the top.

IMG_0008 last

 

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