Lemon & Polenta Bundt Cake

Lemon & Polenta Bundt Cake
Deliciously moist and lemony, this bundt cake, made with polenta and ricotta, can be enjoyed all year round. Drizzle with passionfruit icing for an extra sweet treat.

Serves 8-10

450g unsalted butter

450g caster sugar

6 eggs

450g almond meal

225g fine polenta

zest of 4 lemons 

juice of 1 lemon

400g ricotta

4 cups icing sugar 

2 tbsp passionfruit pulp

Preheat oven to 160°C. Place butter and caster sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until light and creamy. Add eggs one at a time, beating well after each addition. Fold in almond meal, then add polenta, lemon zest and juice, and ricotta; stir until just combined. Spoon into a well-greased 10-cup-capacity bundt tin and bake for 1 hour and 10 minutes, or until a skewer inserted in the cake comes out clean.

Let cool in tin for 10 minutes, then turn out onto a wire rack to cool completely. Place icing sugar in a large bowl, add 2 tablespoons boiling water and passionfruit pulp, and stir until combined. Spoon over cake and serve.

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