Olive Oil Cake With Lemon, Rose & Cardamom - dairy & gluten free
For the cake you need Oven: 170°C/150°C fan. Grease and line a 23cm diameter cake pan 250g polenta 100g light brown sugar, blitzed in the processor to make cast
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Cooking tools:
- Food processor
- Kitchen scale
- Cake pan
- Microplane
- Fine-mesh sieve
- Peeler
- Skewer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Measuring cup
- Measuring spoon
- Parchment paper
- Plate
- Pepper mill
Ingredients
- a lemon if lime is not available
- Juice of 1 lemon
- Juice of 1 lime (or an extra lemon)
- 50ml sugar
- Juice of 1 lime or lemon, about 25ml
- 5 cardamom pods, crushed
- 15ml boiling water
- 15ml rose water
- Strips of lemon zest
- Greek style yogurt
- Optional, Peppery style olive oil and sea salt in a grinder
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