This is a lovely cake to enjoy year round with seasonal fruit tossed with honey & mint and a dollop of yogurt or cream.

4 large eggs

1 cup granulated sugar

Grated zest of one orange & one lemon

1 ½ cups all-purpose flour

¾ cup polenta

2 teaspoons baking powder

1-teaspoon salt

¾ cup olive oil

 

Whisk the eggs & sugar in a bowl until light and fluffy.

Combine dry ingredients in a bowl

Begin by adding 1/3 dry ingredients to mixing bowl and alternate with the olive oil.  Stop the mixer and scrape down the sides of the bowl. Finish with dry ingredients.

Pour batter into 9” spring form pan.  Bake at 350 for 25-30 minutes