3 Meyer lemons, washed
150g fine instant polenta
150g ground almonds
1 teaspoon baking powder
¼ teaspoon salt
100ml extra virgin olive oil
125g raw caster sugar
3 large eggs
3 tablespoons raw liquid honey such as beechwood honeydew
yoghurt and fruit to serve (optional)

This gluten- and dairy-free cake uses olive oil and Claudia Roden’s boiled citrus technique to add moisture. The beauty of a cake like this is it doesn’t need so much sugar, so you can drizzle it with plenty of honey after cooking without making it overly sweet. Try serving it with your favourite preserved, canned or macerated syrupy fruit.

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1.Put 2 of the lemons in a small saucepan and cover with water.
2.Bring to the boil. Reduce to a steady simmer and cook, covered, for 2 hours.
3.Let the lemons cool enough to handle, then cut open and remove all the pips.
4.Place in a food processor and blend to a purée.
5.Preheat the oven to 180°C (not fanbake).
6.Line a 22-23cm round cake tin with a piece of baking paper large enough to come up the sides a little.
7.In a bowl, mix together the polenta, ground almonds, baking powder and salt.
8.In a stand mixer, whisk the oil, sugar and eggs together until light and fluffy and doubled in volume (about 6-8 minutes).
9.Fold in the polenta mixture along with the lemon pulp.
10.Smooth the batter into the prepared tin.
11.Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
12.While the cake bakes, put the zest and juice of the remaining lemon in a small saucepan with the honey.
13.Mix together, heating ever so slightly to melt. Set aside.
14.Spoon the syrup over the warm cake while it is still in the tin; cool in the tin before carefully turning out.
15.Serve with thick yoghurt and the fruit of your choice.

Recipes & food styling Fiona Smith /  Photography Aaron McLean / Styling Fiona Lascelles

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