Lemon and Nectarine Polenta Cake:
- 3/4 cup + 2 tbsp Biona Organic Sunflower Spread
- 1 and 1/2 cup Biona Organic Coconut Sugar
- 2 cups Almond Flour
- 3/4 cup Biona Organic Polenta
- 1 1/2 tsp baking powder
- 3 large eggs
- zest of two lemons
- Nectarine slices
- Juice of two lemons
- 1/2 cup powdered coconut sugar (1/2 coconut sugar mixed with 1 tbsp arrowroot powder)
Preheat oven to 180 degrees Celsius
Line the bottom of a 9-inch tin with parchment paper and lightly grease the sides.
In a medium bowl beat sunflower spread and coconut sugar until light and fluffy.
In another bowl mix together almond flour, polenta, and baking powder.
Beat about ⅓ of the almond flour mixture into the butter mixture, followed by 1 egg. Then alternate dry ingredients and eggs, beating in between each addition.
Finally, beat in the lemon zest.
Scrape batter into the prepared tin, top with nectarine slices and bake for about 40 minutes, or until the edges of the cake have begun to shrink from the sides.
Let cool completely on a wire rack.
In the meantime make the syrup.
Combine lemon juice and powdered sugar in a small saucepan. Bring to a boil and whisk until the sugar has dissolved. Lower to a gentle simmer and cook until it starts to reduce, approximately 5 minutes. Remove from the heat.
Prick the top of the cake with a toothpick (or cake tester) and pour the syrup over the cake.
Let cool before removing from the springform pan.