This is a torte for a treat, laden high with whipped cream and cut through with coconut. It is a tad crumbly because of the polenta, but totally and utterly delicious. Armed with a good fork and spoon, you’ll be just fine.
230g unsalted butter, cubed
100g desiccated coconut
250g ground almonds
1 tsp baking powder
Zest & juice of 3 limes
4 tsp ground cardamom seeds
1 tsp vanilla paste
2 tbsp coconut milk
Pinch of salt
Line a 25cm cake tin and heat the oven to 170c
In a stand mixer, beat the sugar and butter together for five minutes, until light in colour and fully combined.
Add the coconut and almonds, and then the eggs, one at a time, beating slow as you go.
Add the polenta, baking powder, cardamom, lime zest and juice, salt and vanilla paste. Beat well, and add 1-2 tbsp coconut milk to loosen the mix.
Place the batter into your prepared tin, smooth over the top and bake for about an hour. Check after 20 minutes, to see if the cake is catching. Place a loose foil hood over the top if necessary.
Allow to cool completely before transferring from the tin.
Dress with whipped coconut and dairy double cream.