Partners Dinner

Amsterdam Flavours would not be what or where it is today without the support of our esteemed partners. ArcLinea, Smeg, Wusthof, Le Creuset, Magimix, Baden Baden Interior, Sonos, Leica and Quooker have teamed up with us to create an all-round culinary experience. And it shows at what we have managed to a put together at our new home at the Westergasfabriek.

As a thank you for their ongoing support, we hosted a dinner in their honour last week. A small way we can show our appreciation and how much they mean to us. It was a lovely informal evening with good food, good wine and good conversation. We have decided to make this a yearly event - isn't that what family's do?

A special thank you must go out to Cichi Dining Experience for the beautiful table settings.


Lemon Polenta Cake

We've decided to divulge the secret and publish the recipe of a cake that has become quite famous. It's sharp and tangy and it's gluten-free too!

Serves 10-12

400 g soft unsalted butter (plus extra for greasing)
400 g caster sugar
400 g ground almonds
200 g fine polenta
16 g baking powder
6 large eggs, beaten
zest of 5 lemons (save juice for the syrup)

for the syrup
juice of 5 lemons
250 g icing sugar

Line the base of a 26cm springform tin with baking paper and grease the sides with butter.

Preheat the oven to 150°C

Beat the butter and sugar till pale and whipped, in a Magimix Patissier or freestanding mixer.

Mix together the almonds, polenta and baking powder and salt. With the machine running, add the eggs to the butter, a little at a time.

Add the almond and polenta mixture and blend the mixture well. Finally, beat in the lemon zest. Spoon the mixture into the prepared tin and bake in the oven for about 60-70 minutes.

It may be slightly wobbly, but if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have started to shrink away from the sides of the tin. Remove from the oven to a wire cooling rack, but leave in the tin.

Make the syrup by boiling together the lemon juice and icing sugar in a small saucepan. Once the icing sugar’s dissolved into the juice, it's done.

Prick the top of the cake gently all over with a cake tester (or toothpick), pour the warm syrup over the cake, and leave to cool before taking it out of the tin. Serve in slices with whipped cream or creme fraiche.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours