Cake of the month
“This recipe is a keeper! With its intense lemon flavour, this simple rustic cake has a moist and tender crumb combined with a lovely crunch of cornmeal.” Sarah Murphy, Food Editor, AWW FOOD
LEMON & ZUCCHINI POLENTA CAKE
PREP + COOK TIME 1 HOUR 50 MINUTES (+ STANDING) SERVES 12
2 cups (400g) firmly packed coarsely grated zucchini (see notes)
350g butter, at room temperature
2 cups (440g) raw caster sugar
6 eggs, at room temperature
3 teaspoons gluten−free baking powder
1½ cups (240g) polenta
3 1/3 cups (400g) almond meal 2 tablespoons finely grated lemon rind
Esta historia es de la edición Issue 65 2020 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 65 2020 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
