Polenta and lemon drizzle cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the batter:2 fruit without seeds Lemons 140 grams Butter, unsalted 3 extra large Egg, fresh, whole, raw 100 grams Granulated Sugar 200 grams Almonds 175 grams Yellow Cornmeal 1 tsp Baking Powder For the drizzle:140 grams Granulated Sugar 2 lemon yields Lemon Juice 2 tablespoons water
Cover and microwave the 2 lemons with a splash of water.
Remove pips and blend until creamy.
Add all the remaining batter ingredients.
Bake for 40-50 minutes, gaz mark 5 (160°C).
Meanwhile, get the drizzle ready. Mix the sugar, lemon juice, water and the grated zest of 1 lemon. Warm slightly and let the mixture stand until the sugar is dissolved.
Once the cake is baked, pierce it all over with a skewer, and pour the drizzle.
Leave to soak for a couple of hours.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user ATCHOUM.
Remove pips and blend until creamy.
Add all the remaining batter ingredients.
Bake for 40-50 minutes, gaz mark 5 (160°C).
Meanwhile, get the drizzle ready. Mix the sugar, lemon juice, water and the grated zest of 1 lemon. Warm slightly and let the mixture stand until the sugar is dissolved.
Once the cake is baked, pierce it all over with a skewer, and pour the drizzle.
Leave to soak for a couple of hours.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user ATCHOUM.
Nutritional Info Amount Per Serving
- Calories: 335.1
- Total Fat: 19.7 g
- Cholesterol: 79.5 mg
- Sodium: 68.2 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 4.0 g
- Protein: 6.9 g
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