Lemon & Olive Oil Polenta Cake

This is the cake I make when I want something that feels like sunshine. It's moist, fragrant, and has a beautiful crumb. The olive oil makes it rich without being heavy. The lemon makes it bright. It's gluten-free without trying to be.

Why it's gut-friendly: Polenta (cornmeal) and ground almonds are both gluten-free and gentle on digestion. Olive oil is anti-inflammatory. Lemon adds freshness without acidity that might upset a sensitive stomach.

Ingredients (Serves 8-10):

• 150g fine polenta (cornmeal)
• 150g ground almonds
• 1½ tsp baking powder (gluten-free if needed)
• Pinch of salt
• 3 eggs
• 150ml olive oil (a mild one, not too peppery)
• 150ml maple syrup or honey
• Zest and juice of 2 lemons
• Greek yoghurt and extra lemon zest to serve

Method:

1. Preheat oven to 170°C (150°C fan). Grease and line a 20cm round cake tin.
2. In a large bowl, mix the polenta, ground almonds, baking powder, and salt.
3. In a separate bowl or jug, whisk the eggs, olive oil, maple syrup, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry and mix until well combined.
5. Pour the batter into the prepared tin and smooth the top.
6. Bake for 35-40 minutes, until golden and a skewer inserted in the centre comes out clean.
7. Leave to cool completely in the tin before removing. (It will be fragile when warm.)
8. Serve with a dollop of Greek yoghurt and a scatter of lemon zest.