Roast butternut salad
Author: Michael Haigh
Recipes & Articles by Michael Haigh
Gluten-free treat
1 hour
Lemon polenta cake
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Author: Michael Haigh
8
Easy
20 minutes
1 hour
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.