Name: Lemon Polenta cake
Ingredients: For the polenta cake:; 225g KERRYGOLD® IRISH CREAMERY BUTTER 454g; 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

Ingredients

For the polenta cake:

225g KERRYGOLD® IRISH CREAMERY BUTTER 454g

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

Print 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