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Lemon and olive oil polenta cake

By October 12, 2017 , , , ,

I always associate olive oil with savoury cooking though I  do see it featuring more and more in desserts and cakes. I received some Chateau d'Estoublon extra virgin olive oil to try out so I decided I'd like to do something different such as a cake recipe. 

The olive oil has a subtle smooth flavour with a light peppery back note and adds a hint of richness to this recipe. So it works just as well with savoury recipes as it does with sweet. 
I see this very much as a finishing oil, as it works well drizzled over dishes to add a bit of richness or in a salsa to add flavour. It would work well with light dressings too for salads. 
I decided to make a polenta based cake flavoured with the oil and some lemon. Many cakes ask for a neutral oil which just helps to keep the cake moist for longer but this olive oil adds a certain depth of flavour too. I was very pleased with the end result and flavour on the cake and the oil really worked well with the lemon.

For those of you who are coeliac, you can double up on the almond flour instead of using both almond and plain what flour. 

You can also use coarse polenta, the only difference being that it adds a crunchier texture to the cake.

200g fine ground polenta
100g plain flour
100g almond flour
180g caster sugar
120g salted butter softened
100ml olive oil
10ml vanilla extract
3 eggs
Juice and zest of 1 lemon
1 teaspoon baking powder

Cream together the butter and sugar until they are light and fluffy
Add the plain flour, almond flour and vanilla and stir through
Start to add the eggs, stirring the mixture as you add each one
Next add the olive oil and lemon juice and zest and incorporate into the mixture
Last add the polenta and baking powder and fold through
Pour the mixture into a greased lined baking tin and cook for 1 hour at 160c (fan) 170c normal or until a skewer comes out clean
Those of you cooking on the BBQ, set the BBQ up for indirect cooking at 160c, I would also advise using the pizza stone as well to prevent the bottom from becoming too burnt
Place the pizza stone on the griddle before placing the baking tin on it and cook for 1 hour or until a skewer comes out clean

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