LEMON, ALMOND AND POLENTA DRIZZLE CAKE, SERVED WITH COCONUT YOGHURT

This vibrant Lemon cake is also gluten-free and bursting with citrus notes of Meyer lemons. Ground almonds and polenta create a moist, tender crumb with a hint of rustic texture, while a sweet-tart Meyer lemon drizzle adds brightness in every bite.

Finished with a dollop of creamy coconut yoghurt, it’s the perfect balance of zesty, nutty, and subtly tropical—ideal with tea or as a light dessert.

Ingredients

200 grams soft unsalted butter (plus some for greasing)

180 grams caster sugar

250 grams almonds freshly ground in blender

100 grams fine polenta (or cornmeal)

1½ teaspoons baking powder

3 large eggs

zest of 2 lemons (save juice for syrup)

Syrup

Juice of the 2 lemons above

125 grams icing sugar

Method

Line the base of a 24cm springform cake tin with baking paper and preheat the oven to moderate heat 170°C fan force.   Cream the butter and sugar until light and fluffy, using a wooden spoon or stand mixer. Ground  the almonds in a blender and then combine with the polenta, and baking powder. Gradually add the dry mixture and eggs to the butter mixture, alternating as you go, beating continuously. Stir in the lemon zest.

Transfer the batter into the prepared tin and bake until the edges pull slightly from the sides and a cake tester comes out mostly clean. It may still wobble slightly in the centre. Place on a wire rack and leave in the tin to cool down slightly. 

Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan until the icing sugar dissolves, prick the top of the cake all over with a cake tester and pour over the syrup while still warm.

Serve with coconut yoghurt when cooled.