Lemon Polenta Cake February 25 2008
Ground Almonds (130g)
Coconut, shredded (130g)
Polenta, fine (130g)
Baking Powder (1 tsp)
Lemon Zest (3 lemons)
Butter, soft (270g)
Caster Sugar (270g)
Eggs (4 - 55g/each)
Lemon Juice, Fresh (2 lemons)
Lemon Icing
Icing Sugar (250g)
Lemon Juice, Fresh (1/2 Lemon)
Lemon Glaze
Lemon Juice, Fresh (2 lemons)
Sugar
- Combine ground almonds, coconut, polenta, baking powder and lemon zest.
- Using a mixer, beat in sugar and butter until pale and fluffy
- Add eggs one at a time, beating well after each.
- Fold in combined dry ingredients and lemon juice
- Pour mix into greased and base line 24cm round cake tin (not spring form) and bake at 160C for one hour or until golden and coming away from the tin.
- Remove from oven and cool in the tin, run a knife around the edge of the cake to loosen. Pour on tepid lemon glaze while cake is still warm.
- Allow to cool completely in tin before turining on to a plate as cake falls apart easily while warm.
- If using lemon icing, spread over cake when cold.
- Alternative: Make individual services by cooking in muffin tins. Make sure you fill empty spots with 1/2 water to help the cooking process.
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