Olive oil and lemon polenta cake with ground almonds

Name: Olive oil and lemon polenta cake with ground almonds
Total time: 1 h
Cuisine: Italian
Ingredients: 150ml olive oil; 200g caster sugar; 3 large eggs; 150g ground almonds; 100g quick cook polenta; 2 tsp gluten free baking powder; 3 lemons, zest of 3, juice of 2; 2 tbsp gluten free icing sugar

A moist, golden lemon cake made with olive oil and ground almonds that stays soft for days.

Time1 hr
LevelEasy
Costabout £0.44 a head
Oven170°C (150°C fan)

10 servings

Ingredients

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150 mlolive oil
200 gcaster sugar
3large eggs
150 gground almonds
100 gquick cook polenta
2 tspgluten free baking powder
3lemonszest of 3, juice of 2
2 tbspgluten free icing sugar

Method

1
Heat the oven to 170°C (150°C fan). Line a 20cm round tin.
2
Whisk the oil, sugar and eggs together for 3 minutes until thick and pale.
3 min
3
Fold in the ground almonds, polenta, baking powder and lemon zest, then the juice of one lemon.
4
Pour into the tin and bake for 40 minutes until golden and a skewer comes out clean.
40 min
5
Stir the icing sugar into the juice of the other lemon, prick the warm cake and drizzle it over.
6
Leave to cool in the tin before slicing.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.