Lemon and lime polenta cake
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
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.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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