Ingredients:
- 150 ml of cold pressed olive oil
- 200 grams of golden caster sugar
- 200 grams of ground almond
- 100 grams of flaked almonds
- 100 grams of fine polenta
- the zest of two large untaxed lemons
- 2 large apples grated on a box grated
- 1 ½ teaspoons of Baking Powder
- 8 grams of Picked lemon thyme
- 3 free range large eggs
N.B. – To make this cake gluten free use gluten free baking powder and to make this
cake dairy free like the recipe which I have used in place of the butter use 150
grams of cold pressed olive oil.
1. Pre-heat your oven to 180 degree or gas mark 4.
2. Then grease and line a baking tin with dairy free butter and baking parchment.
3. To begin, beat together the sugar and olive in a large mixing bowl until it has gone light and fluffy (you can do this by hand or by electric mixer), then add in half a micro paned nutmeg
4. Now mix your dry ingredients together; ground almonds, fine polenta, zest of a lemon and your two large grated apples.
5. Add this to your olive oil and sugar mix, in a steady stream then add one of your eggs at time to form a batter.
6. Then at this point add the other half of your grated nutmeg and mix to incorporate throughout your cake batter.
7. Place your baking tin onto a level tray and fill the baking tin with the mixture, ensure that the mixture is evenly spread out.
8. Place into the oven and bake for 40 minutes or until the cake is risen and golden all over
N.B – As polenta cakes are quite moist, but especially with the addition of the grated apples, you may need to cover with tin foil and bake for an additional 10-15 minutes till you can pierce the cake with a knife and the knife comes out clean.
Garnishes:
1. Core one large apple and slice the apple in half, then using a sharp knife slice your apple lengthways.
2. Once your apple is sliced place onto a baking sheet, dust heavily with caster sugar and blowtorch till you have a golden crisp covering all over your apples, as this gives them a beautiful crunch.
3. Once your sugar has set hard, using a long spatula, place your torched apples on top of your cake, to finish grate over a little more nutmeg to remind your guests of the present spices.
The Gourmet Gent 