Ingredients

Method

Grease a 18 x 28cm rectangular slice pan. Line the bottom of the pan with baking paper, ensuring to extend over the sides.

Place the polenta in a blender and mix until it becomes fine in texture.

Beat butter and sugar in a small bowl until light and fluffy. Gradually add eggs, one at a time, beating well after each one. Stir in orange rind and juice, then combine polenta, almond meal and baking powder. Spoon mix into prepared pan and smooth top using a spatula.

Bake in a hot oven (200°C) for 20 minutes, or until golden on the outside and cooked on the inside. Stand in pan for 5 minutes, before turning onto a wire rack to cool. Cut cold cake in 4cm squares.

Chocolate Icing
Combine sifted cocoa powder and icing sugar mix into a medium bowl. Whisk in butter until smooth.

Dip cake squares, one at a time, in icing then drain off excess. Toss in coconut to coat all over. Place on a wire rack and refrigerate to set.

Store in an airtight container.

* Grind up the stevia in a blender and add an optional tsp of cornstarch, to prevent it clumping when stored