Lemon and lime polenta cake
This is perfect to serve with coffee or as a dessert, buttery and very moist, it has an interesting grainy texture from the ground almonds and polenta.
Reviewed by our expert panel Serves: 12
Time to make: 35 mins
Hands-on time: 10 mins
Total cost: $7.20 / $0.60 per serve
(at time of publication)
Ingredients
- 150g reduced-fat spread
- 150g soft brown sugar
- 3 eggs
- ¾ cup polenta
- ¾ cup self-raising flour
- 2 tablespoons ground almonds
- 2 lemons, zest and juice
- 1 lime, zest
Instructions
1 Lightly grease a 26cm-round springform cake tin and line base with baking paper. Preheat oven to 180°C.
2 Cream spread and sugar together. Beat in eggs. Fold in polenta, flour and almonds with lemon and lime zest and one-quarter of the lemon juice.
3 Spoon into prepared tin and cook for 25 minutes or until firm to touch. Cool for 5 minutes before removing from pan.
4 Prick sponge surface all over with a fork. Sprinkle with two-thirds of the remaining lemon juice and leave for 5 minutes for juice to be absorbed. Cut to serve.
Serving suggestion
Serve with a dusting of icing sugar and a spoonful of low-fat plain yoghurt.
Variations
Make it gluten free: Use a gluten-free flour such as rice flour and gluten-free baking powder.
HFG tip
Save the remaining lemon juice for a dressing or to flavour chilled water.
Nutrition Info (per serve)
-
Kilojoules 760kJ
-
Calories 182cal
-
Protein 4g
-
Total fat 10g
-
–Saturated fat 2g
-
Carbohydrates 25g
-
–Sugars 13g
-
Dietary fibre 1g
-
Sodium 100mg
-
Calcium 40mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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