How to make
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.
Bake for 20 minutes, or until it is fully baked and after turning off the oven, leave the cake inside with the door open for 4-5 minutes.
Outside the oven, wait another 5-6 minutes and remove it from the cake tin very carefully, because it is very delicate. For convenience, go around the edges of the cake tin with a wet knife.
Mix the powdered sugar with the lemon juice and the chopped mint leaves. Spread the cake with this mixture.
You can serve it slightly warm or cold. It melts in your mouth, it's delicate and surprisingly delicious!
Enjoy!
