Prep time 25min (plus lemon boiling)
Cooking time 50-60min
Skill level Easy
Serves 10-12
Ingredients
Cake
2 medium lemons
200g caster sugar
4 large eggs
120ml extra virgin olive oil
150g ground almonds
75g fine polenta
75g self-raising flour
1 tsp baking powder
Pinch of salt
Syrup
2 lemons, thinly sliced (2-3mm rounds)
150g caster sugar
150ml water
1 small sprig fresh rosemary
Method
Place the whole lemons in a saucepan, cover with water, and simmer gently for 45-60min until soft. Drain, cool slightly, remove pips and blitz to a smooth puree.
Preheat the oven to 160°C fan (180°C). Grease and line a 23cm round tin.
Whisk sugar, eggs, and olive oil until pale.
Stir in the lemon puree, then fold in ground almonds, polenta, flour, baking powder and salt. Pour into tin and bake for 40–50 minutes until golden and a skewer comes out clean.
To make the syrup: Combine sugar and water in a small saucepan and bring to a simmer. Add rosemary and lemon slices, then cook gently for 10-12min until the slices are tender and glossy. Discard rosemary.
While the cake is still warm, poke a few holes with a skewer. Spoon the syrup and lemon slices over the top, letting it soak in.
I like to enjoy this cake with Greek yoghurt or creme fraiche.
