Lemon polenta cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
300 g fat free yogurt4 medium whole eggs150g sugar75g almond meal75g polenta (fine cornmeal)1 1/2 tsp baking powderGrated zest of 2 lemonsFOR THE SYRUP:Juice of 2 lemons50g sugar (I often use less)Optional: a little limoncello (not included in the nutrition)
Preheat the oven to 150 degrees C for a fan oven or 170 degrees C for a normal oven.
I use a non-stick 8" round loose-bottom pan and don't grease it but if yours sticks, lightly spray with oil.
In a large bowl, whisk together the eggs and the yogurt. Stir in the sugar, ground almonds (almond meal), polenta (cornmeal), lemon zest and baking powder until all the dry ingredients are incorporated.
Pour the batter into the pan and bake for 30-45 mins until set and the top is golden, depending on your oven.
Remove from the oven and while still hot, prick the cake all over with a skewer.
Mix together the lemon juice, sugar and limoncello if using and pour over the cake. It will look like too much liquid, but don't worry. Leave the cake to cool and the lemon syrup will be absorbed by the cake.
Makes 10-12 slices (nutrition based on 10 slices). Wonderful served with Italian coffee or as a dessert with some fresh berries.
Number of Servings: 10
Recipe submitted by SparkPeople user THALIA100.
I use a non-stick 8" round loose-bottom pan and don't grease it but if yours sticks, lightly spray with oil.
In a large bowl, whisk together the eggs and the yogurt. Stir in the sugar, ground almonds (almond meal), polenta (cornmeal), lemon zest and baking powder until all the dry ingredients are incorporated.
Pour the batter into the pan and bake for 30-45 mins until set and the top is golden, depending on your oven.
Remove from the oven and while still hot, prick the cake all over with a skewer.
Mix together the lemon juice, sugar and limoncello if using and pour over the cake. It will look like too much liquid, but don't worry. Leave the cake to cool and the lemon syrup will be absorbed by the cake.
Makes 10-12 slices (nutrition based on 10 slices). Wonderful served with Italian coffee or as a dessert with some fresh berries.
Number of Servings: 10
Recipe submitted by SparkPeople user THALIA100.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 5.9 g
- Cholesterol: 75.4 mg
- Sodium: 121.8 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 2.4 g
- Protein: 6.4 g
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