Andalusian Polenta and Almond Cake with extra virgin olive oil

Andalusian Polenta and Almond Cake

This stunning cake was created by Eve Seeman, the head chef at the Green Michelin Star-winning Apricity in MayfairInspired by our new Spanish harvest from Andalucía, she said the idea came to her while trying to impress us after we recently came by the restaurant for dinner.

"Working around unusual ingredients with desserts is always a nice challenge we like to take on! (We currently have a beetroot tart on the menu for dessert)," Eve explains.

This cake is moist, fluffy, and indulgent—everything a cake should be! And the beauty is that it can be enjoyed year-round with whatever seasonal fruits you have on hand. In autumn, it pairs like a dream with poached pairs and their syrup. Whereas right now, as we’re approaching the Hunger Gap, it will work beautifully with tinned fruits such as peaches or pineapples. 

To make it *extra* special, the team from Apricity recommends to serve it with a cheeky layer of jam in the middle and accompanied by of a crisp glass of white wine (Riesling Kabinett to be precise).

Here's the method:

Serves 8-10

  • Whisk the eggs, sugar and lemon zest to make a thick cream (like sabayon style).
  • Add the lemon juice, EVOO, and butter to the cream.
  • Fold in the dry ingredients.
  • Pour everything into a greased cake tin.
  • Bake for 35-40 mins at 170°C
  • Serve it up with your favourite, seasonal fruits such as poached pears.
Ways to make your own: 
  • Experiment with fruits that go on top—berries in the summer, citrus in the winter.
  • Add a layer of cream or jam to make this more indulgent. 

Andalusian Polenta and Almond Cake

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