Lemon, Honey & Olive Oil Cake - Cuisine Magazine - From New Zealand to the World
This gluten- and dairy-free cake uses olive oil and Claudia Roden’s boiled citrus technique to add moisture. The beauty of a cake like this is it doesn’t need s
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Ingredients
- 3 Meyer lemons, washed
- 150g fine instant polenta
- 150g ground almonds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 100ml extra virgin olive oil
- 125g raw caster sugar
- 3 large eggs
- 3 tablespoons raw liquid honey such as beechwood honeydew
- yoghurt and fruit to serve (optional)
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