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Prep:15 mins | Cook:1 hr 10 mins + cooling*. This keeps in greaseproof paper (unglazed) for 2-3 days in the fridge or up to a month in the freezer. Defrost and warm gently in the oven, then glaze.
Love this - it's restored my faith in cake! Didn't bother with the topping and don't feel it needs it. May try that next time. We had it on its own with tea - delicious!
love the taste not too sweet but very zingy and using the whole of the fruit so all that goodness.......the rosemary adds a lovely flavour......nice texture.....slightly pudding like ...lovely with cream....even my husband who isn't a cake man had 2 pieces.
Just made this and would like to see more clarity about the final step, step 6: do you pour over the ,marmalade glaze as soon as you have left the cake to cool, or once it's cool? I think this will affect the extent to which the glaze will sink into the cake and I am not sure what the recipe is aiming for, is it for the marmalade to sit on top or to sink in like it would with a lemon drizzle cake?
This recipe popped up for Easter so I decided to give it a go, having never attempted a polenta cake before - I'm not really a cake sort of person - and because I really can't beat my mother's family favourite lemon drizzle so have given up trying. The recipe doesn't seem clear to me at all, so I had to ask advice, but that might just be because I'm not a regular baker. The fruit is boiled whole (not peeled) and does float to the top so difficult to 'cover', as such. 'Fold together', at the end of stage three, refers to folding the blended fruit/herb mixture into the other bowl of already folded ingredients. The mixture is very liquidy. I found it took a little longer to bake and wasn't entirely sure how to test as the usual skewer test might render it too dry, but it's delicious, particularly with the suggested dollop of creme fraiche. The polenta adds a lovely crunch and the rosemary gives it a savoury feel. Made the mistake of putting the drizzle on the whole cake though, meaning I