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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