Very moist Lemon & Polenta Loaf

This went down extremely well at class

I didn’t use gluten free bicarbonate soda but if you are making this gf then do change it





185g caster sugar

165g butter and 1 tbs coconut oil soft

3 eggs

150g ground almonds

130g polenta fine

2 lemons zest

1/4 tsp bicarbonate of soda

2 lemons juice

140g icing sugar
  1. Cream the butter, coconut oil and sugar together
  2. In a separate bowl mix all the dry ingredient: almond flour, polenta, bi carb.
  3. Add this mixture a bit at a time to the sugar/butter and crack in 1 egg
  4. Slowly incorporate the dry mix and the other 2 eggs to the butter/sugar
  5. Once all is mixed thoroughly together, stir in the lemon zest
  6. Spoon this into a lined and greased loaf tin

Bake for 35 minutes! 160c in a fan assisted oven

Turn out onto a rack to cool but while still warm do this next bit:

For the sugary syrup

  1. Using a stick/small thin instrument poke holes into the loaf
  2. Heat up the icing sugar and the lemon juice so that they dissolve in together
  3. Pour this gorgeousness on top of the cake
  4. Allow to completely cool before eating if you can!