At Home With Kerrygold
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
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
