Olive Oil Polenta Cake
Recipe Type: Dolci
Serves: 8 servings
This simple, yet flavorful, cake highlights the richness of the olive oil, while the polenta adds a unique texture that is quite pleasing. Berries offer the perfect accompaniment in both taste and color. Adapted from http://www.telegraph.co.uk/
  • 300g (11 ounces) caster sugar (extra fine sugar or superfine sugar)
  • 250g (9 ounces) polenta (pulse for a few minutes in your food processor to get a finer grain)
  • 200g (7 ounces) ground almonds
  • zest of two lemons
  • 1½ tsp baking powder
  • ¼ tsp of salt
  • 4 eggs, beaten
  • 225ml (8 ounces) extra virgin olive oil
  • double cream for serving
  • raspberries for serving
  1. Preheat the oven to 180C (356 F)
  2. Grease and line a 20cm (8 inch) loose-bottomed cake tin.
  3. Combine the dry ingredients and zest in a large mixing bowl.
  4. Add the eggs and beat well.
  5. Pour in the olive oil and mix well to ensure a smooth batter.
  6. Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
  7. Allow to cool in the tin before removing.
  8. Serve with a dollop of double cream or whipped cream and a few raspberries
Recipe by Honest Cooking at https://honestcooking.com/olive-oil-polenta-cake-raspberries/