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.