8 Lemon, Olive Oil & Polenta Cakes

The lemon syrup really soaks in and keeps every bite incredibly moist without being soggy. I was surprised by how well the olive oil icing balances the tartness — it’s rich but not heavy.

The polenta gives these such a nice gritty texture that regular flourless cakes just don't have. That tart lemon syrup soaks all the way through, so every bite is moist right to the last one.

I was worried olive oil icing would taste greasy but it's actually light and the lemon syrup soaks right in. The poppy seeds add a nice little crunch, and they stayed moist for three days in the box. Ordering another batch for my mum's birthday.