Olive oil polenta cake

Made with polenta and almond flour, this moist not-too-sweet cake is easy to pull off.

Yield: 8 slices Prep Time: 20 minutes Bake Time: 1 hour Cake Ingredients 1 1/2 teaspoons baking powder 1/4 baking soda 1 teaspoon kosher salt 2 cups all-purpose flour (250 grams) 1/2 cup cornmeal or polenta 1 1/4 cups granulated sugar 3/4 cup milk 1/4 cup freshly squeezed orange juice 1 tablespoon lemon juice 1/2 cups olive oil 1 tablespoon orange zest 2 eggs 1 1/2 teaspoons vanilla extract 1 teaspoon orange blossom water 2-3 teaspoons very finely ground thyme 1/2 tablespoon orange zest…

A light, bright and gluten free dessert that will be your best friend all summer long.

Lemons are everywhere here at the moment. I use lemons a lot in my cooking to brighten up soups, curries, salads and dips. Most of my dishes are finished of with a squeeze of lemon before serving. It just highlights all the other flavours and brings the dish to life. I saw Nigella make a lemon…

lemon olive oil cake with polenta & rosemary

Peaches and brown sugar add a juicy ripeness to an upside-down polenta olive oil cake.

This olive oil based cake is very moist and full of flavors, but make sure to use a mild olive […]

The citrus juiciness of the orange and the fragrance of the thyme-infused mascarpone make this a rich yet refreshing dessert recipe.

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