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.

5 comments

  • Sarah Jay

    Hi Madelein, could I substitute the coconut sugar with stevia? If yes, how much Stevia should I use? Best and thanks, Sarah

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, yes you can in equal amounts xx

  • Polona

    Hi Madeleine, should I cook the polenta first or I just put polenta into the mixture and it will cook while baking? Love you!!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, no just stick it in as it is, it will cook into the cake xx

  • Migue_Mateo

    looks so delicious and perfect, I´m going to try. Thanks!

Follow me on Instagram @madeleine_shaw_

Instagram