This is a lovely cake recipie. A very fresh lemon taste nice to combine with a good cup of tea. An ideal recipie also for those people that are intollerant to gluten.
250gr caster sugar
250gr ground almonds
150gr polenta (cornmeal gritt)
3 organic eggs
1tsp baking powder
1 unwaxed lemon (juice and zest)
4 tablespoons of Ancino Verde virgin olive oil
1 pinch of salt
For the syrup:
100gr icing sugar
juice of two lemons
1 or 2 cinnamon sticks
Heat the oven to 160 degrees. Butter a 22cm round baking tin and line the base with greaseproof and baking paper.
In a large bowl wisk the eggs and the sugar with an electric wisker until light and creamy. Now slowly add Ancino Verde extra virgin olive oil and continue to wisk untile the oil is fully combined.
Once the olive oil is fully combined add the zest of one lemon and mix with a metal spoon.
Now, in a separate bowl mix the polenta, ground almonds, baking powder and the pinch of salt and mix the dry ingredients.
Sieve the dry ingredients in the eggs alternating this with the juice of 1 lemon.
Spoon the mixture in the buttered and lined tin and bake for approximately 50 minutes, or until the top is golded and the cake has shruk a bit from the hedges of the tin.
Whilst the cake bakes prepare the syrup. In a small sauce pan combine the icing sugar and the juice of two lemons and one or two cinnamon sticks. Once the syrup has gently boiled turn off the heat and let it cool down.
Remove the cake from the oven, let it cool for 10-15 min, remove it from the tin and let it cool on a metal rack. Once the cake is tiepid prick the top with a cocktail stick and spread the syroup on top of the cake with a spoon.
Serve the cake once it's completely cooled down and the cake has absorbed the syroup.