Olive oil, lemon polenta cake

Ingredients For the Cake:

120g polenta

225g organic coconut sugar Simple Truth Refined Coconut Oil Spray, for greasing

1 orange

1 cup olive oil

200g ground almonds

1 tsp baking powder

3 eggs

Pinch of salt

For the rosemary honey drizzle:

¼ cup (60ml) raw honey ½ an orange; juiced

½ a lemon; juiced 2 sprigs thyme

2 sprigs rosemary

Method

Bring a pot of water to the boil. Place the whole orange in the pot and simmer gently for about 30 minutes, or until soft.

Remove the orange from the water and allow to cool.

Slice the orange in half and remove any pips. Place the orange halves into a blender and blend until smooth. Preheat the oven to 180ºC.

Lightly spray a 23cm cake tin with Simple Truth Refined Coconut Oil Spray and line the bottom of the tin with baking paper.

Sift the ground almonds, polenta, baking powder and ½ a teaspoon of salt into a large bowl.

Whisk the eggs and sugar for about 4 minutes in a separate bowl, until pale and fluffy. Slowly pour in the olive oil, while continuing to whisk, so that the mixture doesn’t split.

Once incorporated, fold in the orange purée.

Add the dry ingredients and fold in gently, until you have a smooth batter.

Pour the batter into the tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean.

Allow the cake to cool completely before removing it from the tin.

For the rosemary honey drizzle, place all the ingredients into a saucepan and simmer gently for about 10 minutes, or until the mixture is reduced and slightly syrupy.

Drizzle over the cake, and serve.