WHISKY CAKE

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Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

Ingredients:

75g butter

2 eggs

¾ cup sugar

2 teaspoons cinnamon

1 teaspoon baking powder

1 cup polenta

1 cup plain flour

¼ cup milk

60ml whisky

Teaspoon vanilla extract

Juice of half a lemon

¼ cup brown sugar to sprinkle on top

Method

Preheat oven for 180 degrees Celsius

Cream together butter, eggs and sugar for about 5 minutes until light and creamy

Fold through flour, polenta and baking powder

Add milk, whisky, cinnamon, lemon juice and vanilla and mix thoroughly

Put a frying pan that can also go in the oven on a medium heat on the stove top. When the frying pan is nice and hot then turn off the heat, grease with butter or oil and pour the cake mixture into the pan. There should be about 1 or 2 cm free at the top to allow for the cake to rise slightly. Put in the oven for 25 minutes until almost cooked then remove from the oven and sprinkle with brown sugar and return to the oven for another 5 minutes to finish. Cake can be served hot as a dessert with ice-cream or left to cool as an indulgent cake to go with a nice cup of tea