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Olive oil polenta cake with peaches

A delicious recipe for peach sponge - and it's dairy and gluten-free, too

Polenta and peach cake
Just peachy: polenta cake

INGREDIENTS

  • 100ml olive oil
  • 75g caster sugar
  • 125g ground almonds
  • 75g polenta
  • 1 tsp baking powder (use gluten free if needed)
  • 2 eggs
  • 1 lemon, zested
  • peaches
  • 2-3 peaches
  • honey
  • salt

METHOD

Begin with the peaches. Preheat your oven to 180C, then slice the peaches into 8 pieces each. Arrange in a dish that is lightly greased with oil, and drizzle with honey and a sprinkling of salt. Bake until soft - this will be around 30 minutes, depending on how ripe your fruit is.

For the cake, line a 7" tin with baking parchment, and lightly oil the sides. Mix together the oil and sugar until the mixture is foamy and pale. Beat in the eggs.

Separately, combine the ground almonds, polenta, baking powder and lemon zest. Add this to the oil mixture, and beat until well-mixed and pale. Pour into your prepared tin, and bake for 25-30 minutes at the same temperature as the peaches. The cake is done when it has the slightest of wobbles in the middle when shaken, and has a pale crust on the top.

Remove from the oven and cool in the tin for ten minutes, before carefully transferring to a wire rake. Serve the cake warm or cold piled high with peaches, and with some crème fraiche (or dairy-free alternative) if desired.

Lucy blogs at puddinglaneblog.co.uk