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.
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.