Tasty, healthy recipes for everyday.
Time: 40 mins | Serves: 20
125g butter,at room temperature
1/2 cup coconut sugar
1 tbsp finely grated orange rind
2 tbsp orange juice
1 cup almond meal
1 tsp gluten-free baking powder
2 cups desiccated coconut
1/2 cup cocoa powder
1/2 cup powdered stevia*
200g butter, melted
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.
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