- 50g Polenta
- 200g Whole Almonds
- 50g Plain Flour, sifted
- 5g Baking Powder, sifted
- 140ml Lina Stores Extra Virgin Olive Oil
- 100g Unsalted Butter, room temperature
- 4 eggs, medium size, room temperature
- 200g Caster Sugar
- 50ml Milk
- Zest of 2 Lemons
- Juice of 4 Lemons
Grease a 8 inch metal cake tin and line with paper.
Preheat oven to 160 degrees.
Grind almonds until coarse into breadcrumbs texture or mixer / blender.
Mix polenta, almonds, baking powder and flour. Melt butter, remove from heat, and add the olive oil and the milk. Zest and juice the lemons and mix both together. Whisk eggs and sugar until light and fluffy. Add the oil, milk and butter mixture to the egg mix slowly. Add the almond flour mix followed by the lemon zest and juice. Slowly combine everything. Pour mixture into the cake tin.
Bake for 45 minutes until the inside is still slightly underdone.
Remove from oven and let cool at room temperature. Dust with icing sugar or brush with our Lina Stores oregano-infused Limoncello for an extra flavour kick.