# Lemon Thyme Olive Oil Caramel Polenta Cake

This seriously fun cake looks a bit fancy but is still easy to make, and it’s gluten-free. The olive oil and polenta give the cake a rich golden look and keep it light. Serve with crème fraîche to cut through the caramel.

- Servings: 8 servings
- Total time: 45 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- 9-inch baking tin
- parchment paper
- large bowl
- whisk
- medium saucepan
- wooden spoon
- skewer
- plate

## 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

## Source

- Original video: https://www.instagram.com/reel/DLQHIpCtv_L/?igsh=OHV3amhxOTI2eW05
- Recipe page: https://www.cliprecipe.com/recipe/6ed52731-1775-43a6-ad07-284c4258d69b
- Extracted: 2025-07-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt