5 lemons (rinds grated and juice rendered)
1 teacup fine caster sugar
3 fresh eggs
1 1/2 heaping teacups polenta
About a tablespoon rosemary, crumbled
1/2 teaspoon baking powder
1.2 tablespoon baking soda
Pinch of sea salt
Squirt of agave
3/4 teacup good olive oil
I greased an 8” cake pan, grated four lemon rinds and rubbed them with 2/3 cup of sugar.
I juiced the lemons and poured half into the sugar mix, whisking with the three eggs.
I combined the dry ingredients in a separate bowl, to which I added the sugar mixture, and the olive oil.
I poured my mixture into the prepared tin and into the 360 degree oven it went.
Next up: the glaze. In a small saucepan I added a sprig of rosemary to the remaining lemon juice and sugar, brought this to a boil, added a squeeze of agave and, after a finger dip, the juice and rind of one more lemon. I let steep while the cake baked for 40 minutes.
When the cake was done I perforated it all over with a fine fork and poured the sugar syrup over it. I let it cool in the tin for half an hour, before turning it out onto a plate.
Illustrations by Leanne Shapton
Adapted from In the Night Kitchen
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