Polenta coconut cake with honey syrup

Lisa's polenta cake is delicious and moist and the honey syrup with the berries really works.


200g coconut oil, melted

120g maple syrup

4 eggs

200g ground almonds

100g fine polenta

2 tsp baking powder

Juice of 1 lemon

2 tbsp coconut or almond milk

120ml runny honey

60ml water

A few drops of orange blossom (optional)

Raspberries and blueberries, to serve 

Crème fraiche, coconut yogurt or icing sugar, to serve.


  • Preheat the oven to 180C.

  • Grease and line a 9inch springform cake tin or bundt tin.

  • Slowly whisk the maple syrup and melted coconut oil in a mixing bowl until well combined. Keep the whisk running and add the eggs one at a time. Whisk until well combined.

  • Stir in the other ingredients and spoon into the cake tin. Bake for about 45 - 50 minutes.

  • For the syrup, gently heat the honey, water and orange blossom in a pan until slightly thickened.

  • Once the cake is baked, pierce holes in it while still hot and pour over the syrup.

  • Serve warm, with the berries on top and a big spoon of crème fraiche or coconut yogurt plus a dusting of icing sugar.