shutterstock_120331474Preparation time 20 mins

Cooking time 45mins

Oven  temperature 150C


3 eggs

160g caster sugar

80 ml olive oil

1  tsp vanilla extract

Juice of 1 lemon and zest

190g polenta

100 g ground almonds

1 1/2tsp baking powder


Whisk eggs, sugar and vanilla till billowy. Drizzle in the oil and keep whisking till combined.

In another bowl mix together dry ingredients,  fold into the egg mixture with lemon juice.

Pour batter into tin and cover with tin foil. (I do this so the surface doesn’t get too brown) and place in centre of pre-heated oven for 40 – 45mins. Leave in tin for 10mins then turn out to cook.

Dust surface with icing sugar.

Voila, simple and delicious – may I suggest you eat it with a good dollop of my Salted Lemon Preserve