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    Home » all

    Refreshing polenta coconut cake with lemon

    9 April 2019 by toondebacker 3 Comments

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    refreshing coconut polenta cake with lemon
    refreshing coconut polenta cake with lemon

    I had some polenta leftover in my kitchen. So I was looking for a creative way to use it in a recipe. On Homemadeandyummy I found a vibrant cake recipe with polenta. I used all the leftovers I found, with also rests of almond powder and coconut rasp. Together they form a refreshing polenta coconut cake with lemon. The combination of lemon and coconut is wonderful, and the polenta gives this cake its typical yellow colour.

    refreshing coconut polenta cake with lemon

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course cake
    Cuisine European, Italian
    Servings 8 persons
    Calories 541 kcal

    Ingredients
     
     

    • 120 gram polenta
    • 80 gram ground almonds
    • 120 gram coconut rasp
    • 225 gram butter
    • 200 gram sugar
    • 7,5 gram baking powder half a package
    • 3 eggs
    • zest of one lemon
    • juice of one lemon
    • 90 gram icing sugar

    Instructions
     

    • Preheat the oven on 180°C.
    • Grease a cake form (26cm) and cover with ground almonds.
    • 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 fraiche.

    Nutrition

    Serving: 1pieceCalories: 541kcalCarbohydrates: 59gProtein: 8gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 122mgSodium: 336mgPotassium: 51mgFiber: 7gSugar: 38gVitamin A: 824IUCalcium: 93mgIron: 1mg
    Keyword cake, coconut rasp, lemon, polenta
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    You can vary between the quantities of coconut rasp and almond powder. It changes the texture of the cake from smoother (more coconut) to thicker (more almond powder). However, I would not recommend to use less almond powder than in my recipe. I think the risk that it will fall apart afterwards will be too big in that case.

    About polenta

    Polenta Is a North-Italian specialty made of ground cornmeal. That's also where the typical yellow colour is coming from. It can be cooked (see my Pangasiusfilet with Polenta), grilled, used in a porridge or pudding, and also be used in a cake. It is used to replace flour in gluten free cake recipes.

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    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    refreshing polenta coconut cake with lemon
    refreshing polenta coconut cake with lemon
    refreshing coconut polenta cake with lemon
    refreshing coconut polenta cake with lemon
    Refreshing polenta coconut cake with lemon

    Share this recipe

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    Reader Interactions

    Comments

    1. Gloria | Homemade & Yummy

      April 10, 2019 at 12:14 am

      Thanks so much for the link to my recipe. So glad you had fun with it and came up with your own delicious version. I am off to share your recipe.

      Reply
      • toondebacker

        April 11, 2019 at 10:00 pm

        5 stars
        thank you for the inspiration 🙂

        Reply
    2. Trina and Tina

      April 11, 2019 at 3:24 am

      Yummmm!!!!!

      Reply

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    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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