Lemon Coconut Polenta Cake
Lemon and Coconut Polenta Cake (serves 8-10)
- 200g softened unsalted butter (plus, a little more for greasing the tin)
- 200g caster sugar
- 120g fine (dry) polenta (It’s also sold as fine Corn Meal)
- 80g desiccated coconut
- 100g ground almonds
- 1 ½ tsp baking powder (gluten-free if you like)
- 3 large eggs
- Zest of 2 lemons
- for the syrup
- Juice of 2 lemons
- 125g icing sugar
Grease a 9 inch round springform tin and preheat the oven to 180C (fan-assisted).
- In a separate bowl mix together the ground almonds, polenta, coconut and baking powder.
- Cream together the butter and sugar in a large bowl. This works best with very soft butter (I might have cheated and popped the butter into the microwave for 10 seconds).
- Add a third of the dry mix plus an egg to the sugar-butter mixture. Beat in well and then repeat with the following two eggs. The mixture should be just shy of fluffy.
- Just before adding to the baking tin, stir in the lemon zest.
- Bake in the oven for 30-40 minutes. The cake will be a delightful golden colour and beginning to shrink away from the edges.
- While the cake is cooling, make the syrup by boiling together the icing sugar and lemon juice in a small pan.
- Once the sugar is fully dissolved, prick the cake all over with a thin skewer and pour the syrup over the cake.
You should probably allow the cake to cool before serving, but if you are as impatient as me pop the kettle on and enjoy a delicious slice while its warm.