Lemon, Thyme & Olive Oil Cake

(Gluten-Free, Nut-Free & Vegan)

Serves: 12

Prep time: 15 minutes

Cook time: 50–60 minutes

Ingredients:

Cake

• 150g fine polenta (cornmeal)

• 100g gluten-free plain flour

• 150g caster sugar or coconut sugar

• 2 tsp gluten-free baking powder

• ½ tsp bicarbonate of soda

• pinch of sea salt

• 2 tbsp poppyseeds or sesame seeds

• 1 tsp ground cardamom

• ½ tsp dried thyme

• zest and juice of 3 lemons

• 150ml olive oil

• 200ml soya milk

• 50g coconut yoghurt

• 1 tsp vanilla extract

Lemon Finish

• juice of 1 lemon

To Finish

• icing sugar, for dusting

• fresh thyme leaves, for sprinkling

  
  

Method:

1. Prepare tin and oven

Preheat oven to 160°C fan (180°C conventional).Grease and line a 23cm round cake tin with baking paper.

2. Mix dry ingredients

In a large bowl, whisk together the polenta, gluten-free flour, sugar, baking powder, bicarbonate of soda, salt, poppyseeds, cardamom, and dried thyme.

Make a well in the centre.

3. Mix wet ingredients

In a jug, whisk together olive oil, soya milk, coconut yoghurt, lemon zest and juice, and vanilla extract until smooth.

Pour into the dry ingredients and stir gently until just combined. Do not overmix.

4. Bake

Pour batter into the prepared tin and smooth the surface.

Bake for 40 minutes, then check every 10 minutes. Total bake time is 50–60 minutes.

The cake is ready when golden and a skewer inserted into the centre comes out clean.

5. Add lemon finish

Poke holes over the hot cake with a skewer.

Drizzle over the juice of 1 lemon while still warm so it soaks in.

Leave to cool completely in the tin.

6. Finish cake

Dust with icing sugar and sprinkle with fresh thyme leaves.

7. Serve

Remove from tin and slice into 12 pieces with a sharp knife.

Prep Notes:

• Fine polenta gives the best soft texture, avoid coarse

• Keeps well covered at room temperature for up to 3 days

• Remove as soon as skewer comes out clean to prevent dryness

• Cover loosely with foil if browning too quickly during baking