Year-round
Main
Miso-Glazed Salmon
with cucumber & sesame rice
30 min·Easy·Serves 4
4.7
Gluten-FreeDairy-Free
Year-roundDessert
Lemon & Olive Oil Cake
with a polenta crumb
Italian in spirit, this cake is made entirely with olive oil — no butter — which gives it a moist, open crumb that stays tender for days. Coarse polenta adds a subtle crunch and golden colour. Fragrant with lemon zest and brightened with a sticky lemon drizzle, it is one of the most reliably delicious cakes I know.
20 minPrep Time
45 minCook Time
1h 5mTotal
10Serves
EasyDifficulty
March 2024Published
Ingredients
Serves 10
200mlgood olive oilplus extra for the tin
250gcaster sugar
3large eggs
3lemons, zested and 2 juiced
200gplain flour
80gcoarse polenta
1½ tspbaking powder
½ tspfine salt
100mlalmond milk or oat milk
150gicing sugar
Dairy-Free
Method
1
Preheat oven to 170°C (150°C fan). Grease and line a 23cm round cake tin.
2
Whisk together the olive oil, caster sugar, eggs and lemon zest vigorously for 2 minutes until slightly thickened and pale.
3
Fold in the flour, polenta, baking powder and salt, alternating with the plant milk, until just combined.
4
Pour into the prepared tin and bake for 40–45 minutes until a skewer comes out clean and the top is golden. Cool in the tin for 10 minutes.
5
Mix the icing sugar with the lemon juice to make a thick but pourable glaze. Pour over the warm cake, letting it drip down the sides. Leave to set before slicing.
Recipe by Marta Henriksen · Published March 2024
