Le Creuset Azure - A Brilliant New Blue
Evoke the feeling of dining under clear skies on distant shores
A vibrant tone that whisks you away, Le Creuset’s
latest colour is inspired by the azure - coloured seas of the
Mediterranean, designed to enhance every décor with its
cultured beauty and grace.
Here's a fantastic Le Creuset Recipe to inspire you. Read below to make a Lemon Polenta Cake with us.
LEMON-THYME POLENTA AND OLIVE OIL CAKE
PREPARATION TIME: 20 Minutes
COOKING TIME: 1 Hour 30 Minutes
SERVES: 8 - 12
Ingredients
FOR THE CAKE:
120g caster sugar
120g light brown sugar
200ml olive oil
Zest of 2 lemons
5g picked thyme
260g almond fl our
130g polenta
10g baking powder
4 free-range eggs
FOR THE CANDIED LEMONS:
2 lemons
125g granulated sugar
250ml water
1 sprig thyme
FOR THE SYRUP FOR THE CAKE:
100g sugar
60ml water
Zest of 2 lemons
60ml lemon juice
2 sprigs thyme
TO MAKE THE CANDIED LEMONS:
Slice the lemons thinly. Plunge into boiling water for
1 minute to remove bitterness from the skin. Add the
sugar and water into a heavy-bottomed pan. Dissolve,
stirring frequently. When the sugar is completely
dissolved, bring it to a steady boil. Boil for 5 minutes
without stirring. Add the lemon and cook for 10 minutes
or until translucent/glassy in appearance. Remove the
lemon from the syrup with a slotted spoon and spread
it into a single layer on a silicone-lined baking sheet.
Preheat the oven to 100°C (90°C fan-assisted). Dry out
the lemon for 30 minutes
FOR THE CAKE:
Preheat the oven to 180°C (160°C fan-assisted).
Grease a Le Creuset 26cm Heritage Rectangular
Dish and set it aside.
In the bowl of a stand mixer fi tted with the paddle
attachment, place the sugars, olive oil, lemon zest and
thyme and beat until emulsifi ed, about 5 minutes.
In a separate bowl, whisk the dry ingredients together.
Add the dry ingredients to the wet mixture with the
eggs, alternating, beating until just combined, and
continue until all the ingredients are used. Spoon the
batter into the prepared dish and smooth the top (the
batter should be thick). Bake for 1 hour 30 minutes.
TO MAKE THE SYRUP FOR THE CAKE:
Combine the sugar, water and lemon juice, zest, and
thyme. Dissolve the sugar and bring to a boil for 2
minutes, then remove from heat.
Pour over the hot syrup and immediately decorate with
the candied lemons and thyme sprigs. Serve warm with
double-thick plain yoghurt and the reserved syrup from
the candied lemons
