Lemon and lime polenta cake
(at time of publication)
- 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
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.
Serve with a dusting of icing sugar and a spoonful of low-fat plain yoghurt.
Make it gluten free: Use a gluten-free flour such as rice flour and gluten-free baking powder.
Save the remaining lemon juice for a dressing or to flavour chilled water.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 1g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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