It seems that when it comes to cake everyone has something to say. Of course, we all know what Marie Antoinette said. Apparently George Harrison observed “All the world is birthday cake, so take a piece, but not too much.” And I admire the tipster who suggested that to keep a cake moist just eat it in one sitting.
This cake is simple to make and may have your guests making quotable compliments. Or you may choose to eat it all by yourself and be able to report that it was indeed moist.
Caren
Citrus, Almond, Coconut and White Polenta Cake
130 gm fine white polenta
130 gm ground blanched almonds
130 gm shredded coconut
60 gm Revenge G-F Almond Plain Flour
3 gm Revenge G-F Baking Powder
280 gm caster sugar
5 eggs
2 lemons, zest only
1 orange, zest only
1 teaspoon vanilla extract
150 ml citrus juice, made from some combined juice
250 gm pure icing sugar, sifted
Preheat oven to 160°C. Grease and line a 22cm cake tin with baking paper.
Combine the polenta, almonds, coconut, GF almond flour mix and the GF baking powder and set aside.
Place the butter and sugar in a bowl of an electric mixer and beat until light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the zest and vanilla.
Gently fold the dry mix into the wet mix and then fold in 100ml of the citrus juice. Do not over mix.
Pour the mix into the cake tin and bake for 60 minutes or until a skewer comes out clean. If the top is browning too quickly then cover the cake loosely with some foil.
Cool the cake in the tin and then invert it onto a cake rack. (The cake will keep well for a day or two if stored in an airtight container in a cool place.)
Mix the icing sugar and the remaining 50ml citrus juice in a small bowl. Place it over a small saucepan of simmering water and stir until smooth and warmed a bit. Pour the icing over the cake, smoothing around the side or leaving it to drip down the side.
Slide the iced cake onto a serving plate and serve with whipped cream and some seasonal fruit of your choice. We served it with some sweet strawberries mixed with orange segments and a dash of Cointreau.