Recipe of the week: Lemon Polenta Cake with Coconut, Vanilla Bean CreamIngredients

2 lemons

140g organic butter

3 free-range eggs

200g raw castor sugar

200g almond meal

175g polenta

1 tsp. gluten free baking powder

Drizzle: 80g raw castor sugar, juice of one lemon

Method

Grease and line a 23cm cake tin * and set aside. Pre-heat the oven to 180ºc. This can vary depending on your oven.

Place the lemons in a saucepan of cold water and bring to the boil. Drain and pour over more cold water and bring back up to simmer for about an hour or until they’re really soft. Keep an eye on them and add more water if needed. Drain the water once the lemons are soft and allow them to cool a little before halving them, removing the pips and blitz to a puree in a food processor.

Add the remaining cake ingredients and continue to process until a loose batter forms. Scrape into your prepared tin& bake for approx. 40-50 minutes or until golden and the cake is just shrinking away from the sides.

While it’s cooking, you can mix together the sugar and the lemon juice to make the drizzle. When the cake is cooked, allow it to cool a little before spooning over the drizzle and leaving to completely cool.

Serve with a little natural yogurt or a vanilla bean cream (chilled coconut cream, scraping of vanilla bean and 1 tbsp. pure maple syrup whipped together).

*(I have used mini rectangular cake tins here, purely because I found the cake tin and thought it was a pretty cute and easy way to share).

Enjoy Shaz

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