Lemon Polenta Cake

INGREDIENTS

2X CAKES
10 eggs
800g almond meal
500g polenta
600g sugar
800g unsalted butter
zest and juice 4 lemons
zest and juice 2 oranges
2 tsp vanilla essence
20g baking powder

LEMON TURMERIC CASHEW CREAM

1 cup cashews (soaked in boiling water for at least 2 hours)
1/2 cup lemon juice
1/2 cup coconut cream
1/2 cup rice malt syrup
1 cup coconut oil
1 tsp vanilla
1/2 tsp murray river salt
zest of 2 lemon
1/2 tsp of turmeric powder.

1 punnet of blueberries

1 tsp of tapioca powder
1/2 tsp stevia

---

METHOD

Beat butter and sugar until light and fluffy. Add the eggs one at a time. Fold in the wet ingredients alternately with the dry ingredients and spoon into the lined baking tin.

Bake at 170°C for about 40 minutes, then reduce the temperature to 160°C & bake for a further 40mins until cooked in the centre. If it is starting to get too coloured cover with a piece of foil or baking paper.

When the cake’s cooked, transfer it to a wire rack and leave to cool completely.

To make the icing place all the cashew cream ingredients in the jug of the omni blend. Blend until VERY smooth.

To assemble the cakes place one layer on a cake board. Top with half the cashew cream sprinkle with a handful of blueberries, place the second layer on top of the blueberries and top with the rest of the cashew cream. Garnish with the remaining punnet of blue berries in the middle of the cake.

Mix together tapioca flour and stevia. Using a small sieve lightly dust over the top of the cake.