Think of a British cake and images of afternoon tea and sponge come to mind. Just a basic Victoria with a thin layer of raspberry jam and a dusting of icing sugar is the perfect accompaniment to a good old cuppa.
There aren't any cakes I can think of that I dislike and although I will always hold a special place for our own concoctions of nothing more than eggs, sugar, butter and flour, I've grown to love some of our European cakes a little more. The more wet the better; think of Greek honey cake or a Turkish Baklava. Those things are moist and heavy and entail plenty of finger licking afterwards.
At a decent Italian restaurant some years back I had a delicious lemon and polenta cake. Crispy outer layer thanks to the polenta leading to a lemon syrup sponge, it was a memorable end to the meal. So memorable that I've tried to make that very cake several times with varying degrees of success.
Using the same techniques, which entails stewing fruit into a purée or boiling lemons or oranges whole before puréeing, I've tried all kinds of fruit. You will always be guaranteed a moist cake flavoured heavily with your choice of fruit. This one uses pears, one of my favourite fruit. Go for pears that are almost on the edge of going off and you will have an incredibly fragrant yet subtle tasting cake.
Wet Pear, Almond and Polenta Cake
1 tsp vanilla essence
100g ground almonds
100g self raising flour
200g pear puree, made from 4-5 pears, peeled and chopped and softened in a little water
1 - Pre-heat the oven to 180C, GM4.
2 - In a large bowl, cream the butter and sugar together until pale and fluffy. Stir in the vanilla essence and then stir in the eggs one by one.
3 - Fold in the almonds and polenta. Sieve in the flour and fold in. Finally, fold in the pear purée.
4 - Pour into a lined cake tin with a removable base. Bake on the centre shelf for 50-60 minutes until golden brown. If it starts to catch too soon, cover loosely with baking paper.
5 - Rest and allow to cool.