No flour? Or just keen to taste a fresh citrusy cake? Polenta and ground almonds make for a moist and delicate crumb, as well as making it a gluten-free cake.

This lemon and rosemary cake uses the whole lemon (juice and zest) to make a zingy cake with a flavour combo that will leave you saying ‘one more slice.'

Ingredients (serves 8)

  • 4 medium eggs (or flax eggs)
  • 150 grams light brown caster sugar
  • 100 millilitres of oil (olive or vegetable)
  • 280 grams ground almonds
  • 150 grams fine polenta (not instant)
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 lemons zest and juice (or one large orange)
  • Rosemary sprig, leaves finely chopped (optional) 


  • 3 lemons, juice only (or 2 large oranges)
  • 3 tablespoons runny honey (or golden syrup or golden caster sugar)


  1. Preheat the oven to 180 celsius. Line and grease a 20-centimetre cake tin (or the nearest you have).
  2. In a large bowl whisk the eggs, sugar and oil together until light and creamy. Fold in the almonds, baking powder, salt and polenta gently so as not to knock the volume out of the mix.
  3. Then gently mix in lemon juice, zest and chopped rosemary leaves.
  4. Pour the batter into the prepared tin and bake for around 35 minutes or until evenly browned on top and cooked through.
  5. In the meantime, bring the lemon juice up to a simmer, add the honey, syrup or sugar and boil for 4-5 minutes until syrupy.
  6. Remove the cake from oven and pierce all over with a skewer. While the cake is still warm pour over the syrup. Enjoy.

By Mark Breen of Seasonal Kitchen.

Food savvy tip: Eggs have a best before date, after which they are likely still fine to eat. You’ll know if your egg is not safe to eat if it releases an unpleasant odour when cracked. 

Want to know if your egg is still fresh? Float it in a bowl of water. The least fresh will float to the top whilst newer eggs will sink. 

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