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Tunisian cake

With lemon, orange and polenta.

  • Vegetarian
Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes 55 minutes
Serves:
 8

Ingredients

  • 45g polenta
  • 200g golden caster sugar
  • 100g ground almonds
  • 1½ tsp baking powder
  • 215ml olive oil, plus extra for greasing
  • 4 eggs, lightly beaten
  • grated zest 1 orange, finely
  • 1 lemon, finely grated zest
  • 2 tbsp icing sugar
  • Syrup
  • 45g granulated sugar
  • ½ orange, juice
  • ½ lemon, juice
  • ½ cinnamon stick, broken

Method

  1. Mix the polenta, caster sugar almonds, and baking powder in a large bowl. With a wooden spoon, beat in the oil, eggs and the zests. Pour into a greased, lined 21cm cake tin and put into a cold oven. Turn it on at 190c, gas mark 5. Bake for 35 to 40 minutes. Remove from the oven, cool for 5 minutes, then turn out onto a wire rack.
  2. For the syrup, boil the sugar and juices with the cinnamon stick. Simmer for 5 minutes, stirring to dissolve the sugar, then remove the cinnamon stick.
  3. Skewer the cake all over and pour the syrup over while the cake is cooling.Serve with a dusting of icing sugar.

Drinks recommendation

The ripe citrus style of this sweet Chilean wine will pick out the fruit notes in the cake beautifully while the touch of acidity will keep the combination light and fresh. Tabali Encantado Late Harvest Muscat 2009 Limari Valley, Chile (sweet) 37.5cl 746770

Comments and images

Average user rating 5 stars out of 5

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SarnieP

SarnieP 26 February 2011 11:32

A fabulous cake but I would recommend a solid based tin rather than loose as the mixture is so runny it seeped through the tin. I used sunflower oil rather than olive oil which made it a lighter taste. Everyone loved it, it's really moist but I used the juice of a whole orange and lemon rather than using half. I'm making it again as we speak! It's delicious and I will serve it with halva ice cream today. Enjoy!

B123M

B123M 20 November 2010 10:12

Very easy recipe with excellent results. Don't worry if the mixture seems very runny!

cooking_again

cooking_again 07 November 2010 23:40

I was busy searching for a gluten free cake recipe and came across this cake. It sounded very similar to the pre coeliac lemon cake that I used to make. It was a strange mix, I'd never used olive oil in cake recipe before, but I followed it to the letter and what a result. An absolutely delicious cake. It was devoured in one sitting. I've made it 3 times since and each time it's a success. So much so that it's going to be the xmas cake in our coeliac house this year!

lamia

lamia 06 November 2010 22:56

Made this cake in a deeper but smaller tin and it took abut an hour to cook, but came out wonderfully, albeit narrower but taller. I made double the syrup to compensate and I highly recommend it! Gluten-free to boot!!

theoccasionalcook

theoccasionalcook 15 October 2010 20:55

I went out of my way today and visited the cafe,for this cake,which proved to be a delicious deviation to my day.The cake was far lighter than anticipated and suitably moist,no squidgy in the center. I shall try the receipe this weekend and comment further later. Many thanks

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Nutritional Info

Typical values per serving:
Energy 459.0kcal
Sugars 35.0g
Fat 30.0g
Saturated Fat 4.0g
Salt 0.3g

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This recipe was first published on Waitrose.com in October 2010