If you like a full flavoured EVOO cake, then this is the one for you. Our Fruity Blend EVOO sings strong with gentle notes of lemon and rosemary.
Made with polenta and almond flour (making it gluten-free and dairy-free), it's light and fluffy. Our Fruity EVOO gives it just the right taste, structure, and density that a cake needs.
Ingredients
Serves 8-12
3-4 sprigs rosemary
3 small lemons 200g caster sugar
4 eggs 180ml Fruity EVOO
150g fine polenta 150g almond flour 2½ tsp baking powder
Directions
Preheat the oven to 180°C/160°C fan. Grease a 20-23cm diameter cake tin with oil around the sides and base, then line the bottom with baking paper.
Remove the leaves from their stems and grind them, alternatively chop them as finely as you can with a chef’s knife.
Zest the lemons, then juice them. Measure out half of the juice and add it to a saucepan with 100ml of water, half of the lemon zest, half of the rosemary and 50g of the caster sugar. Stir over a medium heat until the sugar has dissolved, bring to a boil, then reduce the heat and simmer for about 5-6 minutes to infuse. Set aside for later.
Make your batter by whisking the eggs with the remaining 150g caster sugar in a large bowl. Slowly fold in our Fruity EVOO, then stir in the remaining lemon zest and rosemary. Add the polenta, the almond flour and baking powder, fold it in using a spatula until well combined, creating a smooth batter.
Pour the batter into the cake tin, level off the top with a spatula, and bake in the middle of the oven for 20 minutes. Remove from the oven, make a tin foil lid to cover the tin, and bake for a further 10 -15 minutes, until a testing skewer comes out clean.
Remove from the oven, run a knife around the edge, and turn out onto a plate while it’s still warm, bake side up, the baking paper removed. Pierce several holes into the top with a skewer, then spoon over the premade syrup, leaving it to absorb and cool.
Best served with whipped cream or mascarpone.
