Olive Oil and Lemon Polenta Cake

1.Bring a pot of water to the boil. Place the whole orange in and simmer gently for about 30 minutes, or until completely soft.

2. Remove the orange from the water and allow to cool.

3. Slice the orange in half and remove any pips. 

4. Place the orange halves into a blender and blend until smooth.

5. Preheat the oven to 180ºC.

6. Lightly spray a 23cm cake tin with Simple Truth Refined Coconut Oil Spray and line the bottom of the tin with baking paper.

7. Sift the ground almonds, polenta, baking powder and ½ tsp. salt into a large bowl.

8. Whisk the eggs and sugar for about 4 minutes in a separate bowl until pale and fluffy. 

9. Slowly pour in the olive oil, while continuing to whisk, so that the mixture doesn’t split. 

10. Once incorporated, fold in the orange purée.

11. Add in the dry ingredients and fold in gently until you have a smooth batter.

12. Pour the batter into the tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean.

13.  Allow the cake to cool completely before removing it from the tin.

14. For the rosemary honey drizzle, place all the ingredients into a saucepan and simmer gently for about 10 minutes, or until the mixture is reduced and slightly syrupy.

15. Drizzle over cake and serve.
 

Note: If you’re not planning on serving immediately, leave that last drizzle off and drizzle when you’re ready to enjoy. The drizzle can be made and kept in an airtight container in the fridge and heated for 10 seconds in the microwave before use.