Ingredients

Method

• 100 g fine polenta
• 100 g ground almonds
• 100 g shredded coconut
• 1 t baking powder
• 2 lemons, juiced and zested
• 250 g butter, softened
• 250 g caster sugar
• 4 organic eggs
For the lemon glaze:
• 200 g icing sugar
• 1/2 lemon, juiced

Method

Ingredients

Preheat the oven to 160°C and line a 23 cm cake tin with baking paper.

Combine the polenta, almonds, coconut and baking powder with the lemon zest.

Cream the butter and sugar until pale and fluffy. Add the eggs, 1 at a time, and beat.

Fold in the lemon juice and dry ingredients until just combined.

Spoon into the prepared cake tin and bake for 1 hour, or until a skewer inserted comes out clean. Cool, then pour over the glaze.

To make the lemon glaze, place the icing sugar in a bowl and add a little lemon juice at a time while beating into a smooth paste.

Discover more recipes featuring polenta here.