3 blog posts AND I’ve been baking heaps…. I’m doing bloody good this week!
I thought today was World Baking Day so aside from enjoying some me time this morn, I was having my own wee WBD party. After some googling… I’m starting to think that it isn’t? One website said the 17th and the other said it was the third Sunday is May. Today is the third Sunday in May… so I’m awfully confused. HAPPY possible WORLD BAKING DAY! Is this not a thing anymore?! Am I late to the party as per? Who effin’ knows. Every day is World Baking Day in my books. It’s apparently also World Whiskey Day today too so HAPPY WWD to my babes Rubes. We can’t drink it but we can sniff it!
What I am 100% certain about is- it’s Sunday and we are heading out for afternoon tea tomorrow so I need something to take. It’s been a while since I made anything sweet that contained polenta (it’s the only way I’ll eat it!) and with an abundance of oranges in the fridge, this was a perfect choice. The house smelt sooooooooo good this morning!
Polenta + cakes/loaves = amazingly delicious texture in yo mouth!
What you’ll need
for the loaf
– 125mls vegetable oil
– 3 eggs
– 180g caster sugar
– finely grated zest and juice of one orange
– 330g plain flour
– 160g ground almonds
– 160g instant polenta
– 2 tsp baking powder
– pinch of salt
– 500g (2 cups) mixed berries
for the syrup
– juice of 1 orange
– 80g caster sugar
– greek yoghurt for serving
What to do
– Preheat your oven to 150 degrees c (130 fan bake) and line a loaf tin with baking paper.
– Beat the oil, eggs, caster sugar, orange zest and juice together for 5 minutes.
– Add in the flour, almonds, polenta, baking powder and salt and mix well with a wooden spoon.
– Pour half the mix into your loaf tin then scatter over half of the mixed berries. Finish off with the remaining batter and berries.
– Bake for 60-70 minutes or until a skewer inserted into the middle comes out clean with a few crumbs attached.
– While the loaf is still hot, mix together the orange juice and sugar in a wee bowl and spoon over evenly. Pop to one side and leave your loaf to cool slightly for 10-15. Remove from the tin then pop onto a wire rack to finish cooling.
– Once that wee beaut is cool, cut some big slices, dollop on some greek yoghurt and viola- you’re good to go.
Easy as loaf… because it’s not pie!
Well, we have a busy arvo ahead exploring Motat so I best get a wriggle on. Enjoy the rest of your weekend (I’m totally in denial that tomorrow is Monday!). Make sure you pop on over to my friend Tracy at The Culinary Jumble and check out her latest recipe- Brioche Burger Bun…. mmmmm!
(you know the drill, its raining on and off today and I’ve given up!)