Krude Lemon Polenta Cake

What you'll need

Ingredients

For the cake

  • 80g preserved lemons, pips removed
  • 1 lemon, zest and juice
  • 200ml Krude ’Finish Me’ Oil, plus Krude ’Cook Me’ Spray to line the cake tin
  • 3 eggs 
  • 225g ground almonds
  • 225g caster sugar
  • 125g fine polenta
  • 1 ½ tsp baking powder

 

For the icing

  • ½ lemon, juice and zest
  • 200g icing sugar
  • 1 ½ tbsp Krude Lemon Oil

Serves 6

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Method

  1. Oven to 160°C. Line an 8”x3” cake tin.

  2. Into a processor: roughly chopped preserved lemon, zest, juice, Krude ‘Finish Me’ Oil, eggs, ground almonds, sugar. Blitz smooth.

  3. Add polenta + baking powder. Blitz again.
    Into the Krude ‘Cook Me’ sprayed tin.

  4. Bake 1 hr 5 mins - until a skewer comes out clean. Out, cool completely.

  5. For icing, mix lemon juice, zest, icing sugar, Krude Lemon Oil - smooth, just runny. Adjust with more juice if needed.

  6. Pour over the cake, push it to the edges.
    Leave 10 mins to set, then slice it, serve it and get it in your mouth.