The perfect base with a zingy icing and crunchy almonds.
Prep Time
30 mins
Cook Time
40 mins
Ingredients
(must be available to buy in-store and online)Â
- 200g Community Co Almond Meal
- 170g Community Co Polenta
- 1 ½ tbsp Baking Powder
- 1 tbsp Cornflour, extra for dusting
- 200g Room Temperature Butter, extra for greasing (try our Community Co Butter Blend)
- 200g Caster Sugar
- 4 Eggs (separated)
- 170g Community Co My Big Greek Style Yogurt, plus 2 tbsp for Icing
- 2 tbsp Lemon Juice
- 1 cup of Icing Sugar
How to make
- For the Cake:
- Preheat oven to 180C.
- Grease baking pan in butter and dust with flour.
- Combine Almond Meal, Polenta, Baking powder and corn flour. Set aside in bowl.
- In a separate bowl, Whip butter and sugar until fluffy.
- Add egg Yolk and mix until combined.
- Fold yoghurt and lemon juice into egg mix.
- Mix wet mixture into dry ingredients.
- Whip 4 egg whites with 100g sugar. Fold into cake mix.
- Pour into tin and bake for 40 min or until a skewer inserted comes out clean.
For the Icing: (apply to a cooled cake)
- Mix icing sugar and 2 tbsp of yoghurt until smooth. Drizzle over cake.
- Sprinkle with crushed Pistachios.
