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Clementine, olive oil and polenta cake recipe

Clementine, olive oil and polenta cake recipe
Image: Rebecca Woollard

In the November issue of Sainsbury's magazine, you can find a recipe for delicious gin-drenched clementine sorbet. If you have leftover sorbet from this recipe, try this tasty cake from recipe writer Rebecca Woollard.

Serves 12-14

Hands-on time 20 mins

Total time 1 hr 30 mins, plus cooling

Get ahead

Store for up to 1 week in an airtight container, or freeze.

1. Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 2kg loaf tin.

2. Empty a 150g pot of natural yogurt into a mixing bowl, then use the pot to measure out 1 x pot mild olive oil and 2 x pots caster sugar into the bowl.

3. Whisk in 3 medium eggs, then the reserved clementine pulp and a few drops of almond extract (if you like). Add 2 x pots self-raising flour, 1 x pot polenta and ½ tsp baking powder, then whisk everything together with a pinch of salt until smooth.

4. Pour into the cake tin, scatter with 3 tbsp flaked almonds and bake for 1 hour 5 minutes – 1 hour 10 minutes, or until a skewer inserted into the middle comes out clean.

5. Once cooked, stir the juice of 1 lemon and 2 clementines in a small bowl with 3 tbsp granulated sugar, then poke holes all over the cake and pour over the juice (there will be a lot – give it time to sink in). Leave to cool in the tin for 30 minutes, then remove and leave to cool completely. It’s best the day after baking – once cool wrap in foil and keep somewhere cool until needed.

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