• 3/4 cup (85g) of plain all-purpose flour
• 1/2 cup (79.3g) fine cornmeal (Polenta)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113g) ounces of butter, softened
• 3/4 cup (142g) caster sugar (finely granulated sugar)
• 2 large free range eggs
• 6 TBS whole milk
• 1 cup (113g) strong/sharp cheddar cheese, grated
• 1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)

1. Preheat the oven to 350*F/180*C/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside. (This allows for ease in removal when done.)
2. Whisk the flour, cornmeal, baking powder and salt together in a bowl. (This helps to blend everything together so you don't end up with lumps of unpalatable baking powder in the mixture.)
3. Cream together the butter and sugar with an electric whisk until light and fluffy. (This helps to melt the sugar into the butter.)
4. Beat in the eggs, one at a time, scraping down the bowl often. (This ensures that everything gets evenly mixed together.)
5. Reduce the speed to low and add half of the flour mixture. Stir in the milk and then stir in the remaining flour mixture, just until combined. (DO NOT OVERMIX)
6. Fold in the cheese and apple. (I use a rubber spatula for this.)
7. Turn the batter out into the prepared pan, smoothing over the top.
8. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. (The top should also bounce back when lightly touched.)
9. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving. (Peel the paper off the bottom before you flip it back to right side up.)
10. Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (see notes) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter.)

• Read through the recipe several times to help familiarize yourself with any ingredients or equipment needed.
• Assemble everything you need to make the cake before you begin. That way you won't leave anything out from the recipe by accident.
• Bring all of your ingredients to room temperature.
• Follow the directions with precision, especially when it comes to measurements.
• Use a well flavored cheese and grate it on the large holes of a box grater.
• Do not overmix the batter or you risk toughening the cake.

Feeling like pierogis but not wanting to go to the hassle of making the dumpling dough??  Pierogi Stuffed Shells are a fabulous way of scratching that pierogi itch! You make the same cheese and potato filling but use it to stuff large pasta shells instead.  Rich and delicious and topped with loads of fried onions.  

These are delicious served with sour cream for topping and additional fried onions. We also enjoyed a salad on the side. You know, for health reasons, lol.

And there you have it, that was our meals of the week for the past seven days. I think we ate rather well considering. 

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a small casserole dish, 4 by 6 inches or 5 inches square. Set aside. (Mine is a small ceramic casserole dish I got from Temu.)
2. Beat the butter and sugar together in a medium bowl until light and creamy, about 2 minutes. (This makes sure that the sugar melts completely into the batter. If you have ever had a cake come out with small brown freckles on top, this is because your sugar hasn't been mixed in properly.)
3. Beat in the egg, lemon juice and lemon zest to combine well, beating until smooth. (It may split, but that's okay. It will come back together when you add the flour.)
4. Whisk the flour, salt and baking powder together. (This evenly distributes the baking powder through the flour, which is really important.)
5. Stir this into the creamed mixture alternately with the milk, making three dry and two wet additions. (Do not overmix but mix together until smooth.)
6. Spoon into the prepared baking dish.
7. Bake in the preheated oven for 35 to 40 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and leave to cool until lukewarm. (Don't cool completely. You want a bit of heat when you apply the glaze.)
8. Whisk the sugar and lemon juice together.
9. Using a toothpick or skewer, poke holes all over the top of the warm cake. Spoon the lemon and sugar mixture over top evenly. (Leave each spoonful to soak in before adding another.)
10. Leave to set completely before serving.

• Have all of your ingredients at room temperature prior to beginning.
• Do not overmix the batter. Overmixing can make the cake dense. Mix just until combined. 
• When zesting the lemon, use only the yellow part of the lemon peel; avoid the bitter white pith. 
• To test for doneness, insert a toothpick into the center of the cake. It should come out clean or with a just a few moist crumbs.
• Apply the lemon sugar drizzle while the cake is still warm. 
• Let the cake cool completely before serving so the glaze sets properly. 
• Add more or less lemon juice to reach your desired tartness of the lemon drizzle. 
• Keep the finished cake in an airtight container at room temperature for 1-2 days or refrigerate for 4 days.