Lemon, cornmeal and rosemary tray bake

Lemon, cornmeal and rosemary tray bake

By
From
Lucy's Bakes
Makes
12-16 triangles
Prep
15 mins
Cooking time
20 mins
Photographer
Jacqui Melville

The other Lucy brought this round to my house one afternoon. She had eaten something like it in Italy (where she seems to do a lot of her eating and tasting!). When she had devoured this deliciously light cake in a café there, she had asked what was in it and they had produced a bag of cornmeal. When she got home, she experimented and transposed a favourite lemon drizzle recipe into this wonderful recipe. The cornmeal makes the cake incredibly light, crumbly and almost a little sandy and its delicate rosemary and lemon flavour make it that bit different from the standard lemon drizzle. It’s good as cake or served as a pud with crème fraîche or lightly whipped cream. Fab!

Ingredients

Quantity Ingredient

For the cakes

Quantity Ingredient
250g unsalted butter, at room temperature
250g caster sugar
3 eggs
100g self-raising flour
3g baking powder
150g fine cornmeal
15g lemon juice

For the drizzle

Quantity Ingredient
2 lemons, juiced and zest finely grated
175g caster sugar
4g fresh rosemary, snipped with scissors

Method

  1. Preheat the oven to 180°C. Line a 20 x 30 cm shallow baking tin with baking paper.
  2. Using a wooden spoon or electric whisk, beat the butter and sugar until well mixed. Beat in the eggs one at a time, beating well after each addition.
  3. Add the flour and baking powder with the cornmeal and lemon juice. Gently fold them all together with a metal spoon.
  4. Turn the mixture into the prepared tin, spread out evenly and bake for 20 –25 minutes until nicely golden and springy to the touch.
  5. Meanwhile make the drizzle. Mix the lemon zest and juice with the sugar and rosemary.
  6. As soon as the cake comes out of the oven, drizzle the lemon mixture all over the top, making sure the rosemary is evenly spread. Leave to cool before cutting into squares. Store in an airtight container for up to a week.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • Try replacing the rosemary with lemon balm or lemon verbena for a change, too.

What the the testers say

  • SARITA KATTOJU AND ROHIT PABLA (SON) – ‘Tangy, aromatic as well as sweet – what's not to love? My friends thought they were fantastic. Serve them warm with crème fraîche as a dessert.’

    MARGARET LEE – ‘I used fine cornmeal and it was the lightest sponge. I shared it with neighbours and friends who thought the same.'

    JACQUI MELVILLE AND SUZANNE QUINTNER – ‘We have just made and stolen a corner piece from the tin warm – ooh yummy!’
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