Your Big Green Egg shouldn’t just be about cooking meat. Some people even branch out into veg. And then there are the nutters who take it a step or two further.
This recipe is basically a Nigella one with the temperatures and timing adjusted so you get great results on the Big Green Egg. It’s a real cracker.
Ingredients
For the cake:
- 200g soft unsalted butter
- 200g caster sugar
- 200g ground almonds
- 100g fine polenta (cornmeal)
- 1.5tsp baking powder
- 3 large eggs
- zest of 2 lemons
For the syrup
- juice of 2 lemons
- 125g icing sugar
Method
- Line the base of a 9inch baking tin with baking parchment and grease the edges.
- Fire up your Egg and set it up to cook indirectly with your plate setter feet up with the stainless grid on top and the baking stone on top of that. Set the temperature to 190C.
- In a large bowl or mixer beat the butter and sugar together until it is creamy and pale.
- Mix together the almonds, polenta and baking powder in a separate bowl.
- Now taking it in turns add some of the mix to the mixer, then add an egg, then add some more mix, then another egg and so on until all of the mix and the three eggs have been mixed into the butter and sugar mix.
- Now add the lemon zest and mix.
- Scoop this mix into the baking tin and put into your Egg for about 45 minutes.
- It’s done when a cake tester comes out cleanish. The cake may still be a bit wobbly but should have shrunk away from the sides.
- Remove the cake from the Egg and place the baking tin on a wire cooling rack.
- Boil the lemon juice and icing sugar together to make the syrup. It’s done when the icing sugar had dissolved.
- Prick the top of the cake and pour over the syrup and leave to cool.
Notes
Use a baking stone otherwise the bottom of your cake may burn (I’ve learned from experience).