Recipe Suggestion from Chef Matthew Strefford
Ingredients
3 large eggs at room temperature
160g (3/4 cup) sugar
80ml (1/3 cup) Great Ness Orange Zest Rapeseed Oil
1 lemon and 1 orange, zested and juiced
1 tsp vanilla extract
190g yellow polenta
75g (1/2 cup) ground almonds
1/2 tsp salt
1 1/2 tsp baking powder
Icing sugar for dustingÂ
Method
Preheat the oven to 150C and oil a 24cm loose bottomed cake tin
Whisk the eggs and sugar until light and creamy (about 4 minutes)
Slowly drizzle in the Great Ness Orange Zest Rapeseed Oil, continuing to whisk until all the oil is combined
Whisk in the lemon, orange zest and vanilla
In another bowl, stir together the polenta, ground almonds, baking powder and salt
Sieve this mixture over the eggs and sugar in 3 batches, alternating with the orange juice, folding until just combined
Pour into the oiled cake tin and bake for 40 – 45 minutes until a skewer comes out clean
Leave to cool in the tin for about 10 minutes then turn out to cool completely on a wire rack
