Lemon Thyme Olive Oil Caramel Polenta Cake

45 mins
Serves 8
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Directions

  1. 1Preheat your oven to 170°C. Grease and line a 9-inch baking tin with parchment paper.
  2. 2Preheat your oven to 170°C. Grease and line a 9-inch baking tin with parchment paper.
  3. 3Preheat your oven to 170°C. Grease and line a 9-inch baking tin with parchment paper.
  4. 4In a large bowl, whisk together the olive oil, caster sugar, honey, eggs, and yolks.
  5. 5In a large bowl, whisk together the olive oil, caster sugar, honey, eggs, and yolks.
  6. 6In a large bowl, whisk together the olive oil, caster sugar, honey, eggs, and yolks.
  7. 7Then stir in the ground almonds, polenta, baking powder, bicarbonate of soda, sea salt, and lemon zest.
  8. 8Then stir in the ground almonds, polenta, baking powder, bicarbonate of soda, sea salt, and lemon zest.
  9. 9Then stir in the ground almonds, polenta, baking powder, bicarbonate of soda, sea salt, and lemon zest.
  10. 10Add the Greek yogurt and vanilla extract, mixing until combined.
  11. 11Add the Greek yogurt and vanilla extract, mixing until combined.
  12. 12Add the Greek yogurt and vanilla extract, mixing until combined.
  13. 13Set aside a medium saucepan to a medium to high heat and add sugar for caramel.
  14. 14Set aside a medium saucepan to a medium to high heat and add sugar for caramel.
  15. 15Set aside a medium saucepan to a medium to high heat and add sugar for caramel.
  16. 16Cook until the sugar has melted into a coca cola color. Swirl the pan around and use a wooden spoon to break up any lumps.
  17. 17Cook until the sugar has melted into a coca cola color. Swirl the pan around and use a wooden spoon to break up any lumps.
  18. 18Cook until the sugar has melted into a coca cola color. Swirl the pan around and use a wooden spoon to break up any lumps.
  19. 19Pour the caramel into the prepped baking tray onto non-stick baking paper. Tip and tilt so that the tray is evenly covered.
  20. 20Pour the caramel into the prepped baking tray onto non-stick baking paper. Tip and tilt so that the tray is evenly covered.
  21. 21Pour the caramel into the prepped baking tray onto non-stick baking paper. Tip and tilt so that the tray is evenly covered.
  22. 22Sprinkle over thyme leaves.
  23. 23Sprinkle over thyme leaves.
  24. 24Sprinkle over thyme leaves.
  25. 25Pour the cake batter on top and bake for 45-48 minutes in the middle of the oven.
  26. 26Pour the cake batter on top and bake for 45-48 minutes in the middle of the oven.
  27. 27Pour the cake batter on top and bake for 45-48 minutes in the middle of the oven.
  28. 28While the cake bakes, mix the caster sugar with the lemon juice.
  29. 29While the cake bakes, mix the caster sugar with the lemon juice.
  30. 30While the cake bakes, mix the caster sugar with the lemon juice.
  31. 31Pour the syrup over the hot cake as soon as it comes out of the oven, letting it soak in.
  32. 32Pour the syrup over the hot cake as soon as it comes out of the oven, letting it soak in.
  33. 33Pour the syrup over the hot cake as soon as it comes out of the oven, letting it soak in.
  34. 34Carefully flip the cake over onto a plate, allow to cool for at least 10 minutes before removing the paper.
  35. 35Carefully flip the cake over onto a plate, allow to cool for at least 10 minutes before removing the paper.
  36. 36Carefully flip the cake over onto a plate, allow to cool for at least 10 minutes before removing the paper.
  37. 37Serve warm or at room temperature with a dollop of crème fraîche.
  38. 38Serve warm or at room temperature with a dollop of crème fraîche.
  39. 39Serve warm or at room temperature with a dollop of crème fraîche.

Ingredients

  • 110 ml olive oil
  • 110 ml olive oil
  • 110 ml olive oil
  • 100 g caster sugar
  • 100 g caster sugar
  • 100 g caster sugar
  • 70 g runny honey
  • 70 g runny honey
  • 70 g runny honey
  • 4 medium eggs
  • 4 medium eggs
  • 4 medium eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 200 g ground almonds
  • 200 g ground almonds
  • 200 g ground almonds
  • 80 g quick cook polenta
  • 80 g quick cook polenta
  • 80 g quick cook polenta
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 4 zest of lemons
  • 4 zest of lemons
  • 4 zest of lemons
  • 100 g Greek yogurt
  • 100 g Greek yogurt
  • 100 g Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 200 g caster sugar for caramel
  • 200 g caster sugar for caramel
  • 200 g caster sugar for caramel
  • 2 tbsp thyme leaves
  • 2 tbsp thyme leaves
  • 2 tbsp thyme leaves
  • Pinch salt
  • Pinch salt
  • Pinch salt
  • 100 ml juice of lemon
  • 100 ml juice of lemon
  • 100 ml juice of lemon
  • 50 g caster sugar for syrup
  • 50 g caster sugar for syrup
  • 50 g caster sugar for syrup

Equipment

9-inch baking tinparchment paperlarge bowlwhiskmedium saucepanwooden spoonskewerplate

Tips

  • The caramel creates a wonderful bottom for the cake, making it crunchy and a bit sticky.
  • Serve warm or at room temperature with a dollop of crème fraîche.
  • The cake is ready when a skewer inserted comes out mostly clean