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.
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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.
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.
Are you looking for more surprising.cakes? Then check the following recipes:
- gin tonic cake
- healthy breakfast cake with fruits, nuts and oatmeal
- easy poppy seed cake
- pineapple marzipan cake
- blueberry almond cake
- chocolate coconut cake
- easy butter rum cake
- easy apple cake
- Biscoff pear pie
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.