Lemon Polenta Cake

Ingredients

 

130 g almond flour
130 g desiccated coconut
130 g fine polenta (or yellow cornmeal)
1 t baking powder
zest and juice of 2 lemons
250 g soft butter
1/3 cup of honey
4 eggs (55 g each)room temperature

Icing

125g soft butter

60ml (1/3 cup) honey

Zest and juice of 1 lemon

Beat butter and honey together until light and fluffy. Add your lemon juice little by little, beating in between. Add zest and combine.

Method

Combine ground almonds, coconut, polenta, baking powder and lemon rind, and set aside. Using electric mixer beat butter and honey until pale and fluffy.

Add eggs one at a time, beating well after each. Fold in dry ingredients and lemon juice until just combined. Pour mix into greased and lined 9-inch/24-centimeter round cake tin (not springform) or a silicone bundt mould and bake at 325°F/160°C for one hour or until golden and just coming away from the side of the tin.

Remove from the oven and cool in the tin.

Allow to cool completely in tin before turning on to a plate, as the cake falls apart easily while warm.

Spread the lemon icing over the cake when cooled completely. 

Store in an airtight container on the bench. The icing will go firm in the fridge.