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Olive oil polenta cake

Recipe from: 25 March 2015
recipes, bake, cake, gluten-free, polenta

Ingredients 10
Servings 8
Time 00:15


  • 300
    castor sugar
  • 250
    polenta (pulse for a few minutes in your food processor to get a finer grain)
  • 200
    ground almonds
  • zest of two lemons
  • 1,5
    baking powder
  • 1/4
  • 4
    eggs, beaten
  • 225
    extra virgin olive oil
  • double cream for serving
  • raspberries for serving


Preheat the oven to 180C.

Grease and line a 20cm loose-bottomed cake tin.
Combine the dry ingredients and zest in a large mixing bowl.
Add the eggs and beat well.
Pour in the olive oil and mix well to ensure a smooth batter.
Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
Allow to cool in the tin before removing.
Serve with a dollop of double cream or whipped cream and a few raspberries.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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Read more on: bake  |  cake  |  recipes


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