Posted on November 8th, 2014
With only a week until exams start, procrastination is at its finest and the result is this delicious lemon polenta cake. Polenta is an Italian starch that is made purely from ground corn flour making this cake naturally wheat and sugar-free.
100g ground almonds (You can just blend the almonds in a food processor)
100g shredded coconut
1 teaspoon baking powder
zest and juice of 2 lemons
1/3 cup honey
Preheat the oven to 160 degrees C.
Combine the polenta, almonds, coconut, baking powder and lemon zest.
In another bowl, cream the butter and honey until fluffy.
Add the eggs, 1 at a time, and beat.
Fold in the lemon juice and dry ingredients.
Spoon mixture into a greased cake tin and bake at 160 degrees C for 50 minutes.
Once cooked allow to cool for about 10 minutes on a cooling rack, then place onto the serving dish and drizzle honey over the cake.
NOTE: this cake is quite lemony so you might want to use less lemon juice or add more honey for a sweeter taste.