Lemon Olive Oil Cake

5 lemons (rinds grated and juice rendered)

1 teacup fine caster sugar

3 fresh eggs

1 1/2 heaping teacups polenta

About a tablespoon rosemary, crumbled

1/2 teaspoon baking powder

1.2 tablespoon baking soda

Pinch of sea salt

Squirt of agave

3/4 teacup good olive oil

I greased an 8” cake pan, grated four lemon rinds and rubbed them with 2/3 cup of sugar.

I juiced the lemons and poured half into the sugar mix, whisking with the three eggs.

I combined the dry ingredients in a separate bowl, to which I added the sugar mixture, and the olive oil.

I poured my mixture into the prepared tin and into the 360 degree oven it went.

Next up: the glaze. In a small saucepan I added a sprig of rosemary to the remaining lemon juice and sugar, brought this to a boil, added a squeeze of agave and, after a finger dip, the juice and rind of one more lemon. I let steep while the cake baked for 40 minutes.

When the cake was done I perforated it all over with a fine fork and poured the sugar syrup over it. I let it cool in the tin for half an hour, before turning it out onto a plate.

Illustrations by Leanne Shapton

Adapted from In the Night Kitchen