Method

Cake

• 01

  Preheat the oven to 180°C. Line a 23cm cake tin with baking paper and grease the sides with butter.

• 02

  Sift or whisk together the ground almonds, polenta, and baking powder. Set aside.

• 03

  In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingertips or a whisk.

• 04

  Add the eggs and mix on high speed until thick, creamy, and increased in volume (this may take about 5 minutes).

• 05

  Gradually add the melted butter, olive oil, lemon juice, and vanilla extract, mixing until well combined.

• 06

  Add the sifted dry ingredients to the wet mixture, mixing on medium speed and scraping the sides of the bowl occasionally. Be careful not to overmix.

• 07

  Pour the batter into the prepared cake tin and bake at 180°C for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean.

• 08

  As soon as the cake comes out of the oven, prick holes over the top with a skewer and pour the hot lemon syrup over the hot cake.

• 09

  Allow the cake to cool completely in the tin.

• 10

  Once the cake has cooled, spread the cream cheese frosting evenly over the top.

• 11

  Finish with a sprinkle of freshly grated lemon zest for a decorative touch.

Lemon Simple Syrup

• 01

  In a small pot, combine the lemon juice, water, and caster sugar.

• 02

  Cook over medium heat until the mixture slightly reduces and thickens. Adjust acidity and sweetness to taste.

Cream Cheese Frosting

• 01

  Beat the cream cheese and butter together until smooth and creamy.

• 02

  Stir in the vanilla extract.

• 03

  On low speed, gradually add the icing sugar until fully combined and smooth.

Note: If preferred, you can substitute the cream cheese frosting by simply dusting the cooled cake with icing sugar for a lighter finish.