Flourless Citrus Polenta Cake

Method

1. 1
   Preheat oven to 180°C. Line a cake tin and grease the sides with a little butter.
2. 2
   In a large bowl, combine the almond meal, polenta, baking powder, salt, lemon zest, and orange zest. Mix well.
3. 3
   In a stand mixer or with a handheld mixer, beat the room-temperature butter and caster sugar until pale and whippy.
4. 4
   Add about a quarter of the flour mixture and one egg, then repeat, alternating between the flour mixture and eggs, until all are incorporated.
5. 5
   Pour the batter into the prepared tin and spread it out evenly.
6. 6
   Bake for 40 minutes at 180°C until golden and a skewer comes out clean.
7. 7
   Let the cake cool completely in the tin.
8. 8
   For the icing, whisk together the sifted icing sugar and lemon juice until smooth. Add the vanilla paste and whisk until the icing is thick but pourable.
9. 9
   Once the cake is completely cool, pour or drizzle the icing over the top, letting it drip down the sides.
10. 10
    Allow the icing to set before slicing and serving.