Lemon, Honey & Olive Oil Cake

Today, I wanted to make a review of an interesting recipe that I found in the magazine “Cuisine, form New Zealand to the World” (September 2021, Pag 76).

The recipe is by Fiona Smith, and it is a wonderful Gluten-Free and Dairy-Free Cake. I suggest it, because I really like it.

Lemon, Honey & Olive Oil Cake

I followed the ingredient and methods and the result was beautiful, if you want to enjoy a 8 portions Gluten Free Lemon Cake, this is the one. The recipe is very easy to follow.

Serves 8 / Preparation 20 mins / Cooking 2 hours 45 minutes.


  • 3 Mayer lemons, washed.
  • 150g fine instant polenta.
  • 150g ground almonds. (I used organic almond meal).
  • 1 teaspoon baking powder.
  • 1/4 teaspoon salt.
  • 100ml extra virgin oil.
  • 125g raw caster sugar. (I used raw brown sugar).
  • 3 large eggs (I used free range eggs).
  • 3 tablespoons raw liquid honey.
  • Yogurth and fruit to serve (optional).

Let’s prep!

  • “Put 2 of the lemons in a small saucepan and cover with water. Bring to the boil, Reduce to a steady simmer and cook, covered, for 2 hours. Let the lemons cool enouhg to handle, then cut open and remove all the pips. Place a food processor and bled to a puree.
  • Preheat the oven to 180C (not fanbake).
  • Line a 22-23 cm round cake thin with a piece of baking paper large enough to come up the sides a little. (I Used a 24-26 cm one and the cake was little bit thinner).
  • In a bowl, mix togheter the polenta, ground almonds, baking powder and salt.
  • In a stand mixer, whisk the oil, sugar and eggs together until light and fluffy and doubled in volume (about 6-8 minutes).
  • Fold in the polenta mixture along with the lemon pulp.
  • Smooth the batter into the prepared tin. Bake for 40 minutes or until a skewer inserted in the centre comes out clean.
  • While the cake bakes, put the zest and juice of the remaining lemon in a small sauce pan with the honey. Mix together, heating ever so sligthly to melt. Set aside.
  • Spoon the syrup over the warm cake while it is still in the tin; cool in the thin before carefully turning out.
  • Serve with thick yogurth and the fruit of your choice”.

I enjoy this cake just with an organic long black, and it delights me. When you bite it, you feel the balanced flavor of the lemons with the texture that the polenta and the ground almonds give it. I thought that It would be much better with the thick yogurth and the fruit that the recipe suggest, even with some coconut cream if you are vegan.

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