Lemon Polenta Cake (nut free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 256.6
- Total Fat: 11.2 g
- Cholesterol: 39.3 mg
- Sodium: 161.0 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 1.1 g
- Protein: 2.7 g
View full nutritional breakdown of Lemon Polenta Cake (nut free) calories by ingredient
Introduction
A moreish nut-, gluten- and sugar-free recipe. A moreish nut-, gluten- and sugar-free recipe.Number of Servings: 12
Ingredients
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200g margarine
200g Gluten free flour
100g Polenta
3 eggs
4 lemons
1 tsp Baking Powder
6 extra Tbs Xylitol
Directions
Preheat the oven to 170˚C.
Grease and line 8 inch round cake tin.
Beat the butter and sugar together until light and fully.
Add the eggs one by one beat well, adding a small amount of flour if it starts to curdle.
Add the remaining flour and beat well.
Sit in the polenta and baking powder.,
Grate in the zest of one lemon and the juice of half a lemon.
Mix well and then transfer the mixture into your prepared time. Bake in the middle of your over between 45 and 1 hour. Check to make sure a skewer comes out clean.
While the cake is baking, grate the rind off two lemons and extract the juice from the remaining three and a half into a saucepan. Heat gently until the sugar has dissolved.
When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let is soak in. It will seem like too much, but it will soak in!
Leave to cool in the tin, then remove and wrap in foil until needed. The cake will keep for a few days, but will freeze very well. And is lovely warmed up in the microwave for a few seconds.
Number of Servings: 12
Recipe submitted by SparkPeople user LUCYLAKE.
Grease and line 8 inch round cake tin.
Beat the butter and sugar together until light and fully.
Add the eggs one by one beat well, adding a small amount of flour if it starts to curdle.
Add the remaining flour and beat well.
Sit in the polenta and baking powder.,
Grate in the zest of one lemon and the juice of half a lemon.
Mix well and then transfer the mixture into your prepared time. Bake in the middle of your over between 45 and 1 hour. Check to make sure a skewer comes out clean.
While the cake is baking, grate the rind off two lemons and extract the juice from the remaining three and a half into a saucepan. Heat gently until the sugar has dissolved.
When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let is soak in. It will seem like too much, but it will soak in!
Leave to cool in the tin, then remove and wrap in foil until needed. The cake will keep for a few days, but will freeze very well. And is lovely warmed up in the microwave for a few seconds.
Number of Servings: 12
Recipe submitted by SparkPeople user LUCYLAKE.
Member Ratings For This Recipe
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CD7499597
