Lemon cake with olive oil and polenta

Olive oil can replace butter in baking a cake, giving a light, moist sponge texture and keeping the cake fresh for several days.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Italian
Servings 1 cake

Equipment

  • 1 20cm cake tin needs base liner and wall liner
  • 1 metal whisk
  • 2 large bowls
  • 1 lemon squeezer
  • 1 spoon to fold
  • 1 flat bladed knife

Ingredients
  

  • 150 ml olive oil extra virgin
  • 60 g caster sugar
  • 3 large eggs
  • 1 zest lemon
  • 1 juice lemon
  • 75 g almond blitzed into a crunchy powder
  • 75 g coarse polenta
  • 2 teaspoons baking powder
  • 150 g raspberries or redcurrants if desired

Instructions
 

  • Preheat your oven to 180C and lightly oil your 20cm cake tin, together with a base liner and wall liner.
  • Mix together the olive oil, lemon zest and sugar with a metal whisk.
  • In another bowl, mix the blitzed almonds, polenta, baking powder and add a large tablespoon into the oil mixture.
  • Add alternately 1 egg, followed by 1/3 of remaining almond mix until all 3 eggs and all the almond mix has been whisked in together.
  • At this stage fold in your raspberries or redcurrants if desired.
  • Pour into the cake tin and bake for 35/45 minutes. Test the cake with a flat knife, which should come out clean but a little sticky if adding the fruit. The cake will be leaving the edges of the cake tin when it is ready.
  • Leave the cake in its tin and pierce holes with a cocktail stick to pour the lemon juice in and let the cake sit for at least 15 mins.

Notes

Delicious by itself or serve with roasted apricots, fresh blackberries, ice cream or fromage frais.
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