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Try SavoraOlive Oil & Lemon Polenta Cake with Thyme Honey
A heart-healthy and flavorful flourless cake, perfect for a delightful dessert or afternoon treat. The robust olive oil and bright lemon zest create a unique and satisfying combination, enhanced by a fragrant thyme honey syrup.
Ingredients
- Polenta (coarse)1 1/2 cups
- Olive Oil (Greek, extra virgin)3/4 cup
- Eggs4
- Sugar1 cup
- Lemon Zest2 tablespoons
- Baking Powder2 teaspoons
- Salt1/4 teaspoon
- Ikarian Thyme Honey1/4 cup
- sprig Fresh Rosemary1
- Water1/4 cup
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Learn MoreMethod
Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
In a large bowl, whisk together the polenta, olive oil, eggs, sugar, lemon zest, baking powder, and salt until well combined.
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the thyme honey syrup. In a small saucepan, combine the Ikarian thyme honey, water, and fresh rosemary sprig.
Bring the syrup to a simmer over medium heat and cook for 5 minutes, allowing the rosemary to infuse the honey.
Remove the rosemary sprig and set the syrup aside to cool slightly.
Once the cake is out of the oven, let it cool in the pan for 10 minutes before inverting it onto a wire rack.
While the cake is still warm, poke holes all over the top with a skewer or toothpick.
Slowly drizzle the thyme honey syrup over the cake, allowing it to soak in.
Let the cake cool completely before serving. Enjoy!
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