Lemon Polenta Cake with Yoghurt Icing

A show stopper – the perfect base with a zingy icing and crunchy almonds.

Prep Time

30 mins

Cook Time

40 mins

Ingredients

  • 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

Made with

How to make

For the Cake:

  1. Preheat oven to 180C.
  2. Grease baking pan in butter and dust with flour.
  3. Combine Almond Meal, Polenta, Baking powder and corn flour. Set aside in bowl.
  4. In a separate bowl, Whip butter and sugar until fluffy.
  5. Add egg Yolk and mix until combined.
  6. Fold yoghurt and lemon juice into egg mix.
  7. Mix wet mixture into dry ingredients.
  8. Whip 4 egg whites with 100g sugar. Fold into cake mix.
  9. Pour into tin and bake for 40 min or until a skewer inserted comes out clean.

For the Icing: (apply to a cooled cake)

  1. Mix icing sugar and 2 tbsp of yoghurt until smooth. Drizzle over cake.
  2. Sprinkle with crushed Pistachios.

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