Lemon Olive Oil Cake

05/03/2020




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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