I have been making it all winter with blood oranges, which are sadly at the end of their season. That will not deter me from making this on repeat for the rest of the year, as it works brilliantly with lemons too.
I hope you enjoy this cake. I have been making it all winter with blood oranges, which are sadly at the end of their season. That will not deter me from making this regularly for the rest of the year, as it works brilliantly with lemons too.
For more baking tips please see this journal post.
Lemon Olive Oil Polenta Cake
- This cake works just as well with blood oranges, or regular oranges. Just use the equivalent amount of zest and juice.
- 2 tbsp lemon zest (from 2 large unwaxed and preferably organic lemons)
- 270g (1 1/3 cups) caster sugar
- 180ml (3/4 cup) olive oil
- 3 large eggs
- 1 tsp vanilla extract
- 125ml (1/2 cup) juice from zested lemons
- 75g (1/2 cup) fine polenta
- 75g ground almonds (3/4 cup)
- 115g (1 cup) plain flour
- 2 tsp baking powder
- pinch of salt
Glaze
- 75g caster sugar
- Juice of 1 lemon (approx 60ml)
Preheat oven to 180C (350F)
Grease a 23cm (9 inch) springform pan and line the bottom with baking parchment.
In the bowl of a stand mixer, combine the zest and the sugar and rub between your finger tips. This will release the oils from the zest and make a huge difference to the flavour of the cake.
Add the eggs and olive oil and beat with paddle attachment for 3-5 minutes until pale and thick.
Meanwhile, combine the rest of the dry ingredients and stir to combine. When the sugar/eggs/oil are light and fluffy, add the vanilla extract and lemon juice and quickly mix. The batter will seem to deflate but do not worry.
Add the dry ingredients and mix until just combined. Pour batter into prepared springform tin and bake for 40 minutes until golden and a skewer inserted into the centre comes out clean.
While the cake is in the oven, make the glaze. In a small saucepan, combine the sugar and lemon juice. Cook on a low-med flame until sugar has dissolved and the glaze has reduced slightly. Remove from the heat.
When the cake is cooked, take out of the oven and onto a cooling rack. Run a knife around the edge to release the cake and allow to cool for 5 minutes. Prick the cake all over with a skewer and loosen the outside edge of the springform tin.
Paint on the glaze with a pastry brush until the top is glistening. (If the glaze has set while the cake is cooking, just pop it onto a low heat again for a few minutes to thin out)
Allow cake to cool for another 30 minutes or so and remove from the tin onto a cooling rack to cool completely.
Enjoy!
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
