Polenta and lemon syrup cake


75ml rice bran oil

175g self-raising flour

1½ tsp baking powder

50g ground almonds

50g polenta

finely grated zest 2 lemons

140g golden caster sugar

2 large eggs

225g natural yogurt

Lemon Syrup

85g caster sugar

juice 2 lemon (about 5 tbsp)

  1. Heat oven to 180C/160C fan. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
  2. Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
  3. While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
  4. Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.


Same cake – plus one slice

Lemon semolina cake

Ingredients Nutrition

125g unsalted butter, softened

1 tablespoon finely grated lemon rind

1 cup caster sugar

2 eggs

2/3 cup semolina

1 1/2 cups self-raising flour, sifted

1/2 cup milk

Lemon syrup

1 cup caster sugar

1/2 cup lemon juice, strained

1 small lemon, thinly sliced

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with 2 layers of baking paper.
  2. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina, flour and milk.
  3. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, make lemon syrup: Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add lemon slices. Increase heat to high. Bring to the boil. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
  5. Transfer lemon slices to a plate. Pour half the syrup over cake. Stand for 15 minutes. Turn out on to a plate. Arrange lemon slices over cake. Serve with remaining syrup.


Honey. Almond, pears

Golden syrup and brown sugar sin


225g Butter

225g Sugar (light muscovado adds depth but caster is fine)

450g Golden Syrup

450g Self Raising Flour

2 Large Eggs

300 ml milk (whole or semi-skimmed)

4 tbsp Golden Syrup

30cm x 23cm x 4cm baking tin or foil tray bake


  1. Preheat the oven to 140C/fan (or 160/C – gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
  2. Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
  3. Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
  4. Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.

This Toaster Is Actually a Dead Person

This is Anne Lindeboom. She was born in 1920 and died in 1984. Now, she is a toaster. Or better said, her ashes are.

The toaster was created by Dutch artist Wieke Somers. She uses a prototype printing machine to create these objects, mixing dead people ashes and epoxy, which get melted in layers following a 3D model.

via This Toaster Is Actually a Dead Person.

Control Bionics – About Us

Its 29 days ago today. I am watching Australian Story on ABC.

I hear about a man who has changed his life to pursue an ambition to give people with locked in syndrome a voice. Goose bumps. I pick up my phone and tweet:

#peterford on #australianstory what an amazing man, amazing work

Then a short while later offer my time and expertise to what I see an a meaningful cause:

@NeuroSwitch if an #IndustrialDesign contribution is required am happy to put my hand up probono

Peter Ford and I start talking, first on twitter (DM) and then by email. Then a few days later we talk on the phone.

So Design can contribute to the area of work: In many ways – all ways that have to be proposed. So I go into the ‘mobilities’ class and say – hey wat about mobility for people with Motor Neuron Disease – what can you do in that space?

Then the Social esign types – what can you do?

The answer is lots of course – looking forward to getting a few willing souls who can pick up and run into tis space. Fingers crossed.

More … http://www.smh.com.au/entertainment/tv-guide/monday-february-25-20130220-2eq2w.html


Control Bionics makes NeuroSwitch G5 Liberator, a fifth generation computer-human-interface (CHI) system that is designed to enable people with severe disabilities to communicate with their loved ones, carers, friends and the world at large with text, text-to-speech (TTS), instant messaging (IM), emails and the internet; and to control their own entertainment media (music, videos and online services) as well as expanding their own creativity with word processing, music and video editing, and design programs.

via Control Bionics – About Us.