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
200g ground almonds
100g fine polenta
2 tsp baking powder
Juice of 1 lemon
2 tbsp coconut or almond milk
120ml runny honey
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.