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

  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

explore our

Similar Recipes

Baking

Cheat Chocolate Fudge

Line a 7 inch tin or Tupperware with cling film. Set aside....

Breakfast

Granola and Banana Breakfast Bars

Preheat the oven to 180c and line a baking tray wi...

Desserts

Eton Mess No Bake Cheesecake

Eton Mess has long been a family favourite when it comes to desserts. Try our...

Main courses

WARM FLATBREAD WITH BACON AND CABBAGE

Simmer the ham hocks for 2.5 to 3 hours until falling off the bone....

Serves 6
Baking

Bacon and Cheddar Scones

First, fry th...

Baking with Kids

Mummy Gingerbread

This recipe by Shane Smith makes 12. In a mixing bowl, cream...

Baking with Kids

Peek A Boo Cookies

This recipe by Shane Smith makes 12 cookie sandwiches. Prehea...

see more