Cornmeal and lemon ring cake slice

Ingredients

For 1 serving

• Corn flour25 g
• All-purpose flour10 g
• Eggs0.5
• Sugar10 g
• Extra virgin olive oil5 g
• Baking powder2 g
• Lemon zest2 g

Contains: gluten, eggs,

Method

1. Preheat the oven to 175 °C (conventional), grease a small ring tin with a little oil and dust it with a pinch of the plain flour.
2. Beat the egg in a cup and take half. In a bowl, whisk it with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy.
3. Drizzle in the extra virgin olive oil and add the finely grated lemon zest, still whisking on low speed.
4. Sift the cornmeal, the rest of the plain flour and the baking powder over the top and fold them in with a spatula, from the bottom up, until the batter is even.
5. Pour into the tin and bake for 25–30 minutes, until golden and a skewer inserted in the centre comes out dry.
6. Let it cool in the tin for 5 minutes, then turn it out onto a wire rack.