- 140g unsalted butter, softened
- 140g golden caster sugar
- grated zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 85g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 3 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 140g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 140g strawberries, hulled and chopped into chunks
Once available in Britain for just a brief period during the summer, strawberries are now a year…
Line a 12-hole muffin tin with paper cases and heat oven to 180C/fan 160C/gas 4. In a large bowl, cream together the butter, sugar and lemon zest until pale and fluffy. Add the polenta and continue to whisk until combined. Beat in the eggs, a little at a time.
Sift in flour and baking powder, then fold in quickly with a large spoon or spatula until you have a thick batter (the mixture may look lumpy because of the polenta). Stir in the milk to loosen, then gently fold in the chopped strawberries. Divide the mixture between the paper cases, then bake for 20 mins or until golden, risen and springy to touch. Cool for a few mins, then place the cakes on a wire rack to cool completely. The cakes can now be stored in an airtight container for up to two days.
Carefully peel the cases off the cakes. Sift the icing sugar into a large bowl. Place the chopped strawberries in a bowl with 1 tsp lemon juice and mash with a fork until pulpy. Push through a sieve over the icing sugar (you only need a few drops of juice to colour the icing a rosy pink). Stir in more lemon juice, a dribble at a time, until you have a thick yet fluid paste. Dip the top of each cake into the icing, then top immediately with a strawberry half. Leave to set, then serve.