Lemon Polenta cake

Ingredients

For the polenta cake:

225g Caster sugar

110g Polenta

110g Dessicated coconut

110g Ground almonds

3 Eggs (M)

Zest of 2 lemons

Juice of 1 lemon

1 tsp of baking powder

1 tsp of vanilla essence

To serve:

Lemon curd or fresh cream

Email Recipe

Directions

Beat together the butter and sugar until you get a fluffy & pale consistency
Next, add in one egg to this mixture at at time, once mixed well you can then add in the vanilla essence
Mix the polenta, desiccated coconut & ground almonds together and fold this into your wet mixture
You can then add in the lemon zest & juice
Next, grease an 8 inch tin & line with parchment paper
Pour your cake mixture into the tin & bake at 160°C for 30-40 minutes
After baking, allow the cake to cool in the tin for about 10 minutes
Once cooled, remove the cake from the tin & serve with lemon curd & fresh cream