Zesty Lemon Polenta Cake: 



- 90g unsalted butter

- 100g cane sugar OR coconut sugar 

- 2 medium eggs 

- 100g ground almonds 

- 85g Amisa Organic Gluten Free Polenta 

- 1 tsp baking powder 

- 100ml natural yoghurt 

- 1 lemon, zest and juice 



1. Preheat oven to 180 degrees Celsius 

2. Mix together the butter and sugar in a bowl until creamy. Add the eggs, almond flour and yoghurt and whisk until combined. Pour in the polenta and add the lemon & baking powder. 

3. Pour the mixture into a greased baking tin and bake for 45 minutes 


Windmill products used in this recipe