Lime Drizzle and Coconut Polenta Cake
This gluten-free Lime Drizzle and Coconut Polenta Cake has a tropical taste, thanks to the lovely lime and coconut combo. It’s so easy to make but looks like a real showstopper – my kind of cake! I love the delicious drizzle and the contrast between this tangy cake and the creamy coconut yogurt.
Ingredients
FOR THE CAKE
200g coconut sugar
200g coconut oil
150g polenta
150g ground almonds
1 tsp baking powder
¼ tsp bicarbonate of soda
3 eggs
zest of 1 lime
2 tbsp lime juice
1 tsp vanilla extract
FOR THE DRIZZLE
3 tbsp honey
juice of 2 limes
TO SERVE
1 big handful coconut flakes
1 dollop of coconut yogurt per person
1 lime slice per person
Directions
Preheat the oven to 190°C / 170°C fan / 375°F / gas mark 5.
Cream the sugar and coconut oil in your food processor, then add the polenta, ground almonds, baking powder and bicarbonate of soda. Mix again. Break in the eggs one at a time, mixing between each addition. Finally, add the lime zest, lime juice and vanilla extract.
Grease a 22cm cake tin and pour in the mixture. Bake for 40-45 minutes until the cake is golden on top and starting to shrink away from the sides. Try the knife test: if it pulls out clean, your cake is ready.
In a small saucepan warm the drizzle ingredients together. Pour over the cake when it’s fresh out of the oven.
Top with coconut flakes, coconut yogurt and slices of lime.
