Ingredients

  • For the polenta cake:
  • 225g Kerrygold Pure Irish Salted Butter
  • 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

Directions

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

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

At home with Kerrygold

Sweet Buttery Scones

Preheat the oven to 180°C/356°F In a mixing bowl, mix...

Baking

Rory O’ Connell’s Dried Fig, Date, Almond, Pistachio and Chocolate Cake

Rory O'Connell's delicious dried fig, date, almond, pistachio and chocolate cake...

ROSEMARY, CRANBERRY AND CLEMENTINE BUTTER

METHOD: 1. Cream together the butter with all of the ingredients using the ba...

Baking

Irish Oat Flapjacks

What a delectable culinary comfort. Delicious hot or cold, you can whip up these...

Serves 10 Flapjacks
Starters

MUSSELS COOKED WITH CREAM, CHORIZO, GARLIC AND FLAT – LEAF PARSLEY

Start by prepping the mussels. The shells should be tightly shut and...

Desserts

CRANBERRY & CHOCOLATE HOT CROSS BUNS

Soak the cranberries in juice of orange and warm the milk a little....

Serves Makes 12 Buns
Baking

Lemon Drizzle Squares

Tried, tested and perfected, this recipe is in the oven in five minutes flat. Ju...

Serves 24 squares
see more