Lemon and coconut polenta cake
Total Steps
11
Ingredients
14
Tools Needed
10
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Lemon and coconut Polenta cake.Ingredients
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 2 lemon
- 220 g polenta
- 5 egg
- 200 g desiccated coconut
- 200 g ground almonds
- 400 g caster sugar
- 150 g salted butter
- 250 g unsalted butter
- 1 lemon
- 200 g icing sugar
- 100 ml double cream
- 100 g almond flakes
Instructions
Step 1
Make yourself a cup of tea and roll up your sleeves, be brave as this is where you will get a case of popeye arm. Pre heat the oven to 180C.
Step 2
Cream together the sugar and the butter (a bit of a cardiac special this one)
Step 3
Beat the eggs in a cup and whisk into the mix with the vanilla extract.
Step 4
Grate the zest from two lemons into the mixture, then add the juice from both.
Step 5
Whisk away and stir in the ground almond, desiccated coconut and polenta.
Step 6
Add the baking powder.
Step 7
Grease a 12" tin or line if you have some baking paper.
Step 8
Mixture into the tin and then in the oven for 1 to 1 1/2 hours. If you find that the top is browning up but the middle is still not done pop some tin foil over the top for the remaining time.
Step 9
For the icing mix the icing sugar with the juice of one lemon and the double cream then spread over the cake so it falls down the sides. If your icing is too dry add more cream.
Step 10
Toast the almond flakes lightly then leave to cool, sprinkle over the top of the cake.
Step 11
This is a serious cake and although it is very light and fluffy one slice goes a long way. Even I have struggled to make my way though a not too substantial slice whilst I write.