Olive oil and lemon zest cake
Fruity olive oil combines with an almond, polenta and yoghurt crumb to produce a light, fluffy cake with a kick of lemon zest
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
75ml rich olive oil
175g self-raising flour
1½ tsp baking powder
50g freshly ground almonds
50g fine polenta
zest of 6 lemons
130g caster sugar
2 eggs, lightly beaten
225g natural yoghurt plus 1 tbsp extra for the icing
50g butter, softened
210g icing sugar
4 tbsp lemon curd
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