A chilly morning in the Lachlan Valley with snow above us on Collins Cap and Collins Bonnet, all hands are busier than ever. The approach of colder winter weather is an incentive to spend more time indoors around the fire. Still there is always something to be gained by joining the circle in Lachlan Hall and always something hot and satisfying to eat and drink across the road at Lachlan Food and Wine!
For those who enjoyed the delicious Spiced Polenta Pumpkin Syrup cake, the recipe follows:
600g peeled, deseeded and cut in 2cm cubes, 6 eggs, 1 cup brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1 cup instant polenta, 1 1/2 cups almond meal, 2 teaspoons baking powder, 1/2 cup maple syrup.
Preheat oven to 160 C. Place the pumpkin in a large saucepan of boiling water and cook for 20 minutes. Drain. Set aside to cool slightly.
Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 minutes or until light, fluffy and tripled in size.
Place the cinnamon, nutmeg, ginger, polenta, almond meal and baking powder in a large bowl and mix to combine. Gently fold in the egg mixture in 2 batches. Add the pumpkin and gently stir to combine. Pour into a lightly greased 20cm x 30cm slice tin lined with non stick baking paper. Cook for 32-35 minutes or until cooked when tested with a skewer. Using a skewer make holes all over the top of the cake. Pour the maple syrup over the cake. Set aside to cool in the tin. Slice into squares to serve.