Ingredients
Units
- 300 g 11 ounces caster sugar (extra fine sugar or superfine sugar)
- 250 g 9 ounces polenta (pulse for a few minutes in your food processor to get a finer grain)
- 200 g 7 ounces ground almonds
- zest of two lemons
- 1 1/2 tsp baking powder
- 1/4 tsp of salt
- 4 eggs (beaten)
- 225 ml 8 ounces extra virgin olive oil
- double cream for serving
- raspberries for serving
Instructions
- Preheat the oven to 180C (356 F)
- Grease and line a 20cm (8 inch) loose-bottomed cake tin.
- Combine the dry ingredients and zest in a large mixing bowl.
- Add the eggs and beat well.
- Pour in the olive oil and mix well to ensure a smooth batter.
- Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
- Allow to cool in the tin before removing.
- Serve with a dollop of double cream or whipped cream and a few raspberries