GLAZED LIME POLENTA CAKE
Polenta not only gives texture to our Glazed Lime Polenta Cake, it is actually quite nutritious. It’s low-carb, low-fat and gluten-free and contains protein, fibre, complex carbohydrates and vitamin A. What a winner!
The almond meal and desiccated coconut, while adding flavour and more texture to the cake, also add fibre and protein as well as Vitamin E, manganese and magnesium. And just think of the Vitamin C in all that lime juice.
But the real benefits are that our Glazed Lime Polenta Cake is a breeze to make and tastes fabulous. Serve with a dollop of yoghurt and you’ll even add probiotics to the list of health benefits.
Go on … you’ll be doing yourself some good.
Rosie
GLAZED LIME POLENTA CAKE
Serves 8-10
130 gm ground almonds, lightly toasted
130 gm desiccated coconut
130 gm fine polenta
2 tablespoons corn flour
1 teaspoon baking powder
2 tablespoons grated lime zest (3-4 limes)
270 gm unsalted butter, softened
270 gm caster sugar
4 eggs
1 teaspoon pure vanilla extract
5 tablespoons lime juice (4-6 limes)
Preheat oven to 160°C. Line a 24cm cake tin with baking paper.
Place ground almonds, coconut, polenta, corn flour and baking powder in a bowl and whisk to combine well. Add lime zest and mix to distribute evenly.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
Fold in dry ingredients and lime juice.
Transfer to the prepared tin and bake for 45-60 minutes or until a metal skewer comes out clean when inserted into the centre of the cake.
Allow to cool in the tin on a cooling rack. When cool, invert onto a serving plate and drizzle with lime glaze. Allow glaze to set then decorate with toasted almond or coconut flakes or candied lime rind if desired.
Serve with whipped cream or yoghurt.
LIME GLAZE
230 gm pure icing sugar
2-3 tablespoons lime juice
Sift icing sugar into a bowl and gradually stir in enough lime juice to form a thick glaze. Pour over cake allowing it to drizzle over the sides.