Lemon Polenta Cake

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 ,

Directions

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.

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