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.

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 sugarlight brown cane sugarX
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.

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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.