Olive oil polenta cake

Heinstirred
8 servings Prep: 15 mins, Cooking: 1 hr 15 mins
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A flavoursome gluten-free cake.

By Food24 March 25 2015
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Ingredients (10)

300 g castor sugar
250 g polenta
200 g almonds — ground
lemon — zest only
1,5 tsp Baking powder
1/4 tsp salt
4 eggs — beaten
225 ml olive oil — extra virgin
cream — double thick, to serve
raspberries — to serve
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Method:

Preheat the oven to 180C.

Grease and line a 20cm loose-bottomed cake tin.
Combine the dry ingredients and zest in a large mixing bowl.
Add the eggs and beat well.
Pour in the olive oil and mix well to ensure a smooth batter.
Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
Allow to cool in the tin before removing.
Serve with a dollop of double cream or whipped cream and a few raspberries.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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