CAKE IN THE HOUSE

Celebrate seasonal citrus with this one bowl, gluten-free cake that tastes of sunshine and holidays.

TUNISIAN CAKE Serves 8 45g polenta 200g golden caster sugar 100g ground almonds 1½ tsp baking powder 215ml olive oil 4 eggs, lightly beaten Finely grated zest of 1 unwaxed orange Finely grated zest of 1 unwaxed lemon 2 tbsp icing sugar FOR THE SYRUP: 45g granulated sugar Freshly squeezed juice of ½ an orange Freshly squeezed juice of ½ a lemon 1 cinnamon stick 1 Combine the polenta, sugar, almonds and baking powder in a mixing bowl. 2 Using a wooden spoon, beat in the oil, eggs and the orange and lemon zest. Pour the mixture into a greased and lined 20cm cake tin and place into a cold oven. 3 Turn the oven on at 190C/Fan 170C/Gas 5 and bake for 35-40 mins. Then remove from the oven…

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The Simple Things (Digital) - 1 Issue, January 2025

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