Maialino'S Olive Oil Cake - Gluten-Free Breakfast Off-Road

• 1/2 cup Almond meal
• 1/2 cup Polenta
• 3/4 cup Sugar
• 3/4 teaspoon salt
• 1/3 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon lemon zest
• 1/2 cup extra virgin olive oil
• 2/3 cup whole-milk Greek yogurt
• 2 eggs
• 1/2 cup orange juice
• 1.5 tablespoons lemon juice

1. Oil and 8-inch pie plate and pre-heat the oven to 350 degrees.
2. Combine all of the dry ingredients in a large mixing bowl and whisk well.
3. Combine all of the wet ingredients in a mixing bowl and whisk until smooth, thick and lemon-yellow.
4. Combine the wet and dry ingredients, whisk until combined.
5. Pour batter into oiled pie plate and bake for 40-45 minutes.
6. Transfer pie plate to a cooling rack and cool for about an hour.
7. Serve sprinkled with powdered sugar or topped with fruit.

meal, polenta, sugar, salt, baking soda, baking powder, lemon zest, extra virgin olive oil, wholemilk, eggs, orange juice, lemon juice

Taken from food52.com/recipes/80998-maialino-s-olive-oil-cake-gluten-free-breakfast-off-road (may not work)