Lemon-Thyme Polenta and Olive Oil Cake

Minimax Digital Posted
Lemon Thyme Polenta and Olive Oil Cake Recipe | Minimax

Recipe by Le Creuset

Le Creuset has compiled a series of recipes to accompany their new hue using the flavours of the Mediterranean. Bake a zesty Olive Oil Polenta in Le Creuset's Heritage stoneware. A cake that works just as well for a special occasion as it does with a cup of tea. Candied lemons and a zesty thyme syrup are the perfect finish.

Prep Time:

Under 30 Min

Cook Time: Under 2 Hrs

Serves: 10+

Difficulty: Average


Main Ingredients


For the Candied Lemons

2 lemons

125g granulated sugar

250ml water

1 sprig thyme

For the Cake

120g caster sugar

120g light brown sugar

200ml olive oil

Zest of 2 lemons

5g picked thyme

260g almond flour

130g polenta

10g baking powder

4 free-range eggs

For the Syrup

100g sugar

60ml water

Zest of 2 lemons

60ml lemon juice

2 sprigs thyme


To Make the Candied Lemons

  • 01

    Slice the lemons thinly. Plunge into boiling water for 1 minute to remove bitterness from the skin. Add the sugar and water into a heavy-bottomed pan. Dissolve, stirring frequently. When the sugar is completely dissolved, bring it to a steady boil. Boil for 5 minutes without stirring. Add the lemon and cook for 10 minutes or until translucent/glassy in appearance. Remove the lemon from the syrup with a slotted spoon and spread it into a single layer on a silicone-lined baking sheet. Preheat the oven to 100°C (90°C fan-assisted). Dry out the lemon for 30 minutes.

For the Cake

  • 02

    Preheat the oven to 180°C (160°C fan-assisted). Grease a Le Creuset 26cm Heritage Rectangular Dish and set it aside.

  • 03

    In the bowl of a stand mixer fitted with the paddle attachment, place the sugars, olive oil, lemon zest and thyme and beat until emulsified, about 5 minutes.

  • 04

    In a separate bowl, whisk the dry ingredients together. Add the dry ingredients to the wet mixture with the eggs, alternating, beating until just combined, and continue until all the ingredients are used. Spoon the batter into the prepared dish and smooth the top (the batter should be thick). Bake for 1 hour 30 minutes.

To Make the Syrup for the Cake

  • 05

    Combine the sugar, water and lemon juice, zest, and thyme. Dissolve the sugar and bring to a boil for 2 minutes, then remove from heat. Pour over the hot syrup and immediately decorate with the candied lemons and thyme sprigs. Serve warm with double-thick plain yoghurt and the reserved syrup from the candied lemons.

Introducing Azure

A Brigth, Bold New Blue

Discover Azure, a brilliant new blue that evokes the feeling of dining under clear skies on distant shores. A vibrant tone that whisks you away, Le Creuset's latest colour is inspired by the azure-coloured seas of the Mediterranean, designed to enhance every décor with its cultured beauty and grace. Azure refreshes the spirit and captivates the senses, wherever it goes and however it's served.

A breath of fresh air in any space with a bold quality that transitions into any season, Azure is a continuation of Le Creuset's deep dive into tonal palettes.

Le Creuset

Made in France Since 1925

Since 1925, Le Creuset has been renowned as the colourful French companion in kitchens across the globe. Beloved by home cooks and master chefs alike, Le Creuset has been honoured to share in the meals, memories and traditions made by food lovers worldwide.