Ingredients:

  • 150g fine cornmeal polenta
  • 200g almond flour
  • 1 tsp baking powder
  • 200ml extra virgin olive oil
  • 200g granulated sugar
  • 3 large eggs
  • Zest of 3 large organic lemons
  • 60ml fresh lemon juice
  • 1 tsp vanilla bean paste
  • 100g powdered sugar
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 180°C. Line a 20cm springform pan with parchment paper.
  2. Whisk the 200g granulated sugar with the zest of 3 lemons. Rub them together with your fingers until the sugar feels like wet sand.
  3. Beat the 3 eggs into the sugar mixture. Use a high speed until the mixture is pale, thick, and tripled in volume.
  4. Stream in the 200ml olive oil slowly.
  5. Fold in the 150g cornmeal, 200g almond flour, and 1 tsp baking powder. Mix until no dry streaks remain but do not overwork it.
  6. Stir in the 60ml lemon juice and 1 tsp vanilla bean paste.
  7. Pour the batter into the prepared pan.
  8. Bake for 45 minutes until a skewer comes out clean and the top is golden.
  9. Whisk the 100g powdered sugar and 2 tbsp lemon juice. Pour over the warm cake until the glaze begins to set and turn opaque.