Julie’s gorgeous, individual lemon cakes are enriched with extra virgin olive oil. Perfectly balanced with the flavours of tart lemon and sweet elderflower, these cakes are perfect for afternoon tea, or as a simple, elegant dessert, served with mascarpone.

Makes 12

1 ½ cups caster sugar
3 eggs
1 cup Pons extra virgin olive oil (EVO)
1 cup milk
Finely grated zest and juice of 2 lemons
1 ½ cups Girolomoni organic ‘00’ flour, sifted
1 Tbsp baking powder, sifted
½ cup La Grande Ruota yellow quick cook polenta
1 cup Aroha elderflower cordial
Fresh As freeze-dried raspberry
, to decorate
Zany Zeus mascarpone, to serve 

Preheat oven to 180°C. Spray 12 individual mini loaf tins with oil (or use individual cake or muffin tins, if necessary).

In a bowl, whisk sugar, eggs and a good pinch of salt together with an electric mixer for 3-4 minutes until thick and pale. Add EVO, milk, lemon zest and juice and whisk to combine. Stir in flour, baking powder and polenta, just enough to combine. Divide mixture among prepared tins.

Bake for 20 minutes or until puffed and golden brown. Remove to cool in tins for 5 minutes before turning out onto a wire rack set over a tray.

Pour elderflower cordial over the cakes while they are still warm so that they absorb the cordial. Decorate with freeze-dried cherries and serve with mascarpone on the side.

Recipe by Julie Le Clerc



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