I’m not a great cake fan.
In many ways, I’m happy about this, because if I were a fan of anything
else edible, I think I might be in very serious trouble.
But I am a lemon fan – so this is another wonderful way to serve that glorious fruit. And my kids love it, which is always a surprise!
You need:
1 ¼ cups cake flour (if you want to use Spelt Flour, which
is gluten free, then that is also fine.)
1 ¼ cups sugar
½ cup polenta
½ t Bicarb
½ t salt
170ml Buttermilk
¼ cup Olive oil
2 large eggs
1 t vanilla essence
Juice and grated peel of 1 lemon
Mix the flour, sugar, polenta, bicarb and salt together in
one bowl. In another bowl mix
Buttermilk, Olive oil, eggs, vanilla essence and lemon rind and juice well
together. Add the wet mixture to the dry
and mix well.
Pour the batter into a well-greased 20 – 22cm spring-form baking
tin and bake for 30 – 40 minutes (depending on your oven). The cake should be browned, but not dry. Let it cool for about 10 minutes in the pan
before allowing it to cool completely on a wire rack.
I put some home-made Lemon Curd on mine. You could also make an icing by mixing the juice of half a lemon with
about 1 ½ cups of sifted icing sugar and then adding as much water as you
think is necessary.
