refreshing polenta coconut cake with lemon
This refreshing polenta coconut cake with lemon is very easy and surprising. The combination of polenta, coconut rasp and lemon in the cake creates a sensation for the mouth and the eye.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 1 cake
- 120 gram polenta
- 80 gram almond powder
- 120 gram coconut rasp
- 225 gram butter
- 200 gram sugar
- 7,5 gram baking powder half a package
- 3 whole eggs
- zest of one lemon
- juice of one lemon
- 90 gram icing sugar
Preheat the oven on 180°C.
Grease a cake form (26cm) and cover with almond powder.
Melt the butter in a pan.
Mix the dry ingredients in a bowl: polenta, sugar, almond powder, coconut rasp, zest of a lemon.
Add the eggs and the butter to the dough and mix everything well.
Pour in a cake form, and put it in the oven for 40 minutes.
Meanwhile heat the lemon juice in a pan and add the icing sugar. Mix until the sugar has dissolved completely. Keep the syrup warm.
Remove the cake from the oven and prick the top of the cake all over with a fork.
Pour the lemon syrup over the cake and let it cool down completely.
Before serving you can garnish with icing sugar, red fruits and Crème fraîche.