

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
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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)
-
Calories 182cal
-
Kilojoules 760kJ
-
Protein 4g
-
Total fat 10g
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–Saturated fat 2g
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Carbohydrates 25g
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–Sugars 13g
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Dietary fibre 1g
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Sodium 100mg
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Calcium 40mg
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Iron 0.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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I made this cake this morning as my new little lime tree has produced several limes. The cake is delicious. I love, it, my husband loves it and I’m going to share a few slices with my neighbour too. I think semolina could be used if polenta wasn’t on hand. Marianne (Nelson).