Town on a Plate – Lemon Almond Polenta Cake

Recipe compliments of Sara Kittelty – Kittlety’s Cafe Ballarat – kittletys.com.au

Who doesn’t love Winter CITRUS time? Not just lemons but all the oranges, grapefruits and mandarins you can handle – and they’re in top condition! The small local food shop in Beaufort is full of backyard grown lemons this week and I couldn’t leave the large and juicy Meyer lemons they stock and sell for a bargain – hence this delicious loaf cake – both gluten and dairy free and a great keeper as it’s full of olive oil. If you don’t manage to eat it all at once – it’s a cake you can wrap well and freeze for a citrus hit later. No lemons? Any citrus will work – pink grapefruit or blood oranges for a truly seasonal twist. And if you need another reason to make it – it’s dry ingredients into wet ingredients – too easy!

INGREDIENTS

180 ml light flavoured olive oil (not extra virgin here!)

240 g caster sugar

3 big eggs

Grated zest and juice of a big lemon – or use 2 small for maximum lemony-ness

140 g almond meal

80 g polenta

1 teaspoon baking powder

Flaked almonds optional

Icing sugar and lemon juice for a drizzle if you like

METHOD

Mix the oil, sugar, eggs and lemon zest and juice together until well combined.

Add in the almond meal, polenta and baking powder and mix to a smooth consistency.

Pour into your lined tin.

Scatter flaked almonds over top if you like.

Bake for around 40 minutes – cake is done when a clean skewer has no wet crumbs when pulled out from middle of cake.

ENJOY

Moby Architecture