- 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
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.