This recipe is loosely based on Jamie Oliver’s five ingredient orange and polenta cake from his new TV show, Jamie’s Quick and Easy Food. I’ve been trialling a few recipes from the current series and I’ve so far found them to be really quite good. I’ve adapted this one to include lemon and thyme instead of blood oranges and the result was very tasty indeed. Without the yoghurt icing, this cake is actually gluten, dairy and sugar free- if thats your thing. As is usual here- the measurements for the icing are quite rough, I tend to do it by eye so I suggest you take the same approach.
200ml olive oil
3 large eggs
200g ground almonds
3 lemons (juice and zest)
1 tbsp fresh thyme
Using a hand held mixer, beat together the olive oil and honey for a couple of minutes. Then add the eggs and beat until frothy. Fold in the polenta and ground almonds, then tip into the prepared tin and bake for 40-45 minutes.
While the cake is baking, prepare the syrup and icing for the top of the cake. Melt 100g of the honey, lemon juice and thyme together and simmer until thickened and reduced. Once the cake is baked, keep it in the tin to cool for 10 minutes. Remove with a palette knife and prick with a skewer all over. Pour over the syrup and leave to soak in.
Meanwhile, make the yoghurt icing by combining about 2 tablespoons of icing sugar and 1 tablespoon of yoghurt. The icing should be loose in texture and able to spread over the cake and drip over the edges. Garnish with some fresh thyme leaves and serve with a nice cup of tea.