Ingredients

• 4 Lemons
• 4 Egg Whites
• 120g Caster Sugar
• 80ml Olive Oil
• ½ teaspoon Baking Soda
• 90g Polenta
• 90g Ground Almonds
• ½ teaspoon Salt
• 75g Sugar
• 50ml Water
• Icing Sugar as needed

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Round pan - 20cm (8")
• Cooking chef xl bowl
• Large glass bowl
• Serving plate

Method

1. Pre-heat oven - 180°C
2. Grease a clean round pan
3. Line with parchment paper then set aside
4. Attach the Whisk
5. Add egg white to the Cooking Chef XL Bowl
6. Lift the Cooking Chef head and fit the heat shield
7. Whisk with splashguard fitted - 1 min 15 sec, Speed Max
8. Add caster sugar to the Cooking Chef XL Bowl while machine is running
9. Whisk until stiff peaks form - 1 min 15 sec, Speed Max
10. Add olive oil, baking soda, lemon, polenta, ground almonds and salt to a clean large glass bowl
11. Mix until well combined
12. Transfer one spoonful of egg whites to large glass bowl
13. Fold carefully
14. Transfer the rest of the egg whites to large glass bowl
15. Fold carefully
16. Transfer content of large glass bowl to round pan
17. Spread until level
18. Bake until skewer tests clean - approx 30 min, 180°C
19. Let cool and continue
20. Clean Cooking Chef bowl
21. Attach the Stir Tool
22. Add sugar, water and lemon to the Cooking Chef XL Bowl
23. Mix with splashguard fitted - 5 min, 104°C, Speed Min
24. Brush the lemon syrup over the surface of the cake while it is still warm
25. Let cool completely
26. Turn out cake onto a serving plate
27. Dust with icing sugar
28. Serve

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