Ingredients

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

  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

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