Lisa Faulkner served up a coconut polenta cake for Mother’s Day on Sunday Brunch.

The ingredients are: 140g coconut oil, 120ml maple syrup, 4 medium eggs, 200g ground almonds, 100g polenta, 2 tsp baking powder, grated zest and juice of 1 lemon, 2 tbsp milk (I use coconut), 125g runny honey, few drops of orange blossom water (optional), 400g raspberries and blueberries and crème fraiche or natural yoghurt to serve (optional).

See Lisa’s recipe in her new book titled: From Mother to Mother: Recipes from a family kitchen, available from Amazon now.