Serves 8-10
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.
