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Hello! I often find that I get overenthusiastic when it comes to my recipes, a lot of them are big projects that take a full day, if not a weekend, so today we’re keeping it simple and making an incredibly easy cake that is both delicious and naturally gluten free. I’m not sure where the recipe for this cake originated, I found it in the back of one of my notebooks simply labelled “good polenta cake” I’ve tweaked it to suit my preferences, the result is a rich, almondy sponge with notes of olive oil and honey. I like to serve it with whipped cream, today I’ve infused it with lemon verbena but thyme or orange blossom are also delicious, or you can keep it simple with a classic vanilla chantilly. Serve it with any summer fruits you like!