Lemon polenta cake

This cake was so good! It was such a beautiful egg colour, rich and bright. And so, so moist, too. A definite one to make again and again.


200g butter
200g caster sugar
200g ground almonds
100g fine polenta
1½ tsp baking powder
3 large eggs
2 lemons, zest and juice (keep separate)
125g caster sugar


Preheat the oven to 180C/gas mark 4/375F
Grease and line a 20cm springform tin.


1, Cream together the butter and sugar until light and fluffy.
2, Mix the almonds, polenta and baking powder together.
3, Add one of the eggs to the butter mix and beat thoroughly. Add a third of the dry ingredients and mix well.
4, Continue until all the ingredients are incorporated. The mixture will be quite thick in comparison to most cake mixes.
5, Add the lemon zest and mix well.
6, Spoon into the cake tin, smooth the top and bake for 40-50 minutes. When it's done it will still look quite wobbly, but if it has shrunk from the edges of the tin it should be done.
7, When the cake is cooked, remove from the oven and place on a wire rack to cool.

8, Put the lemon juice and 125g sugar in a small saucepan and stir over a low heat until the sugar has dissolved.

9, Prick holes all over the top of the cake using a cake tester (or knitting needle!) and pour the lemon syrup over.

Serve with soft fruits and a dollop of cream... enjoy!

For Mum

Mum had a couple of questions...

What is Maca???

And this is my fabulous Kitchenaid in all her splendour. She was my 21st present from Andy and the shining star treasure of my kitchen. How red and shiny...

Perfect pizza dough

This pizza dough recipe has never failed me. 

1 cup warm water

2 teaspoons dried active yeast

pinch sugar

2½ - 3 cups plain flour

½ tsp salt

2 tblsp olive oil

1, With the warm water in a bowl or jug add the sugar and a tablespoon of flour. Sprinkle the yeast on top and stir, then leave in a warm place until frothy - about 15 mins.

2, Mix the flour and salt together.

3, When the yeast mixture is ready, add the olive oil and mix.

4, In a food processor, mix all the ingredients until a dough forms - it will be springy and clear the edges of the bowl. If it's too sticky (can't get it off your hands) then add more flour and mix - about a tablespoon at a time.
5, Move to a large bowl, drizzle olive oil over the dough, and cover with clingfilm. Leave in a warm place until tripled in bulk.
6, Knock the dough back and move onto a floured surface. Knead for about 5 minutes.
7, Shape the dough into the desired form, and then leave to rise for another 15-30 minutes.
8, Brush lightly with olive oil and top with whatever you like.
9, Bake in a hot oven (about 400F) until crispy and brown at the edges.

Cauliflower, spinach and potato curry

Every Tuesday and Thursday evening I cook and have a meal with my landlord, MM. MM is a vegetarian, and although I'm not, I was until a few years ago. I rarely eat meat as it is, but on these days I try to make something vegetarian that isn't pasta or risotto - which is what all vegetarian guests are served at dinner parties.
MM isn't a fan of chilli, so a curry isn't something I make for him very often. But this one, although it has a slight kick, is offset by the creamy cauliflower and yogurt base.


1 onion, finely diced
3 cloves garlic
1 red chilli, chopped finely, seeds removed
Die sized piece fresh ginger, peeled and finely diced 
1 tsp garam masala
½ tsp brown mustard seeds
½ tsp ground cumin
¼ tsp turmeric
3 cardamom pods, bashed with the seeds removed for use
2 large potatoes, peeled and cubed
1 cauliflower, trimmed and broken into large florets
500ml water
250g whole milk yoghurt
1½ tbsp tomato purée
200g spinach - fresh or frozen
1 small handful fresh coriander leaves, chopped
1 small handful cashews, toasted


1, Fry the onion in sunflower oil until softened. Add the garlic, chilli and ginger and pinch of salt (to stop it burning too quickly) and fry for another few minutes.
2, Add all the spices to the pan, fry for a minute then add a splash of water.
3, Add the potato and cauliflower and stir well - making sure the veg is covered well in the spice mix. 
4, Add the water and cover with a loose lid. Simmer for 10-15 mins until the veg is tender.
5, Meanwhile, mix the tomato purée with the yogurt until smooth.
6, When the veg is tender, add the spinach and remove from the heat when it has wilted.
7, Mix the yogurt into the curry with half the chopped coriander.
8, Serve on a bed of rice or with naan breads, with a sprinkle of cashew nuts and coriander leaves.