Ingredients
| 1 cup polenta |
| 2 cups almond meal |
| 2 tsp baking powder (pinch of salt) |
| 200 ml coconut milk |
| ¾ cup sugar |
| 3 whole eggs |
| 2 whole lemon zest |
| 125 ml lemon juice |
| 250 g ricotta cheese |
| 1 whole cream |
Preparation
Read full directions on The Sassy Cook at http://www.thesassycook.com/lemon-polenta-and-ricotta-cake/
