INGREDIENTS
- polenta – 2.1 oz (60 g)
- flour – 2.1 oz (60 g)
- almonds – 1.1 oz (30 g) grinded
- baking powder – 1 tsp.
- eggs – 1 pc.
- butter – 2.6 oz (75 g) soft, at room temperature
- sugar – 2.65 oz (75 g)
- olive oil – 1 tbsp.
- milk – 1 tbsp.
- salt – 1 pinch
- mint – 9 – 10 (fresh leaves, large)
- powdered sugar – 2 tbsp.
- lemon juice – 2 tbsp. (freshly sqeezed)
HOW TO COOK
Turn on the oven to heat up to 360°F (180°C).
Prepare a standard rectangular cake pan and grease and lightly flour it. Arrange the mint leaves symmetrically on the bottom (set aside 1-2 of them).
Sift the flour into a bowl and mix it well with the polenta, grinded almonds, salt and baking powder.
In a separate bowl, beat the butter with the sugar, until a smooth mixture is obtained and then add the egg, milk and olive oil one at a time.
Combine the two mixtures, by adding the dry to the wet in portions and mix with smooth movements, with a spatula, until a homogeneous mixture is obtained.
Pour it over the mint or spread it out with a spoon and place it in the middle of the oven.
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Source tastycraze.com
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