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!
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
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.