Manna from Heaven Lemon Polenta Cakes: Easy Recipe

Lemon Polenta Cakes

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• 225g/7 1/8 oz butter at room temperature

• 225g/7 1/8 oz caster or superfine sugar

• 3 eggs (165g/5 1.2 oz) lightly beaten

• 110g /3 3/4oz ground almond

• 110g /3 3/4oz shredded coconut long thread

• 110g /3 3/4oz fine polenta

• finely grated zest of 2 lemon

• 2.5 tablespoons lemon juice

• 1 teaspoon baking powder

• 1 teaspoon vanilla bean paste or extract

Icing

• 225g/ 71/8oz icing confectioner's sugar, sieved

• 2-3 teaspoons lemon juice

• Sugar flowers to decorate (optional)

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Step 1 - Set the oven to 150c/300F. If making this as a large cake grease and line a 24cm (9.5 inch) round cake tin or if you are using mini muffin trays, butter them well and place a little square or circle of parchment on the base as shown to prevent any sticking. Cream the butter and sugar in an electric mixer for 2 minutes or until lump free (the mixture does not need to be light and fluffy). Slowly beat in the eggs, the fold in the ground almonds, polenta, lemon zest, lemon juice, baking powder and vanilla.

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Step 2 - Pour into cake tin. If you are using a mini muffin tray fill them 2/3 of the way up. Use the back of a spoon to flatten the top. Bake for 20-25 minutes for mini muffins or 30-50 minutes for a whole cake until they are just coming away from the side of the tin. Remove the squares of parchment.

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Step 3 - To make the icing,  mix the sieved icing sugar and lemon juice in a bowl until smooth. Spoon over the cake/s letting the icing dribble down the sides a bit. Leave the icing to set.

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