Lemon Polenta Cake


Lemon Polenta Cake

This lemon polenta cake is the bomb! Sweet but tangy and a little extra crunch from the polenta, it is a perfect tea-time treat.

Ready in 55 minutes Good For ,


Preheat the oven to 170°C fan.

To make the cake: In the food processor cream the sugar and butter/oil, add the polenta, ground almonds, baking powder and bicarbonate of soda. Break in the eggs one at a time then add in the zest, juice and vanilla extract.

Grease a 22cm cake tin and pour in the mixture and bake for 40-45 minutes until a knife pulls out clean.

In a pot warm the drizzle ingredients together and pour over the cake once out of the oven.

Top with berries, coconut flakes, cacao nibs and slices of lemon.

Follow me on Instagram @madeleine_shaw_