Serves 6. Preparation time 20 minutes. Cooking time 1 hour.
250 g butter, softened
1 cup castor sugar
4 eggs
juice and zest of 1 lemon,
juice and zest of 1 orange
1 cup fine polenta or maize
1 cup ground almonds
1 cup desiccated coconut
1 teaspoon baking powder
pinch of salt
• Preheat the oven to 160°C. (If you're using an oven with a fan, the baking temperature will be 20°C lower.) Line a 23 cm cake tin with baking paper - if you're using a loose-bottomed tin, only the bottom needs to be lined.
• Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating continuously. Add the lemon and orange juice and zest and mix until just combined. In a big bowl, combine all the dry ingredients. Pour the wet mixture on top and gently fold in until just combined. Pour into the prepared tin and smooth the top. Place on the middle rack of the oven and bake without opening the door.
• Oven temperatures can vary, therefore test the cake by inserting a skewer after 45 minutes. In a conventional oven the cake should be baked through and golden after 1 hour - take care not to leave it in too long. Allow to cool on a wire rack before wrapping in foil. It will keep 2 days. Serve with a dollop of whipped cream flavoured with a few spoonfuls of coconut or orange zest (or even rosewater).
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