Lemon polenta cake
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Lemon polenta cake calories by ingredient
Introduction
I developed this lower fat version of my favourite moist lemon polenta cake which uses fat free yogurt instead of butter! Less than 200 cals and 1g of saturated fat per generous slice. It is also naturally gluten free. I developed this lower fat version of my favourite moist lemon polenta cake which uses fat free yogurt instead of butter! Less than 200 cals and 1g of saturated fat per generous slice. It is also naturally gluten free.Number of Servings: 10
Ingredients
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300 g fat free yogurt
4 medium whole eggs
150g sugar
75g almond meal
75g polenta (fine cornmeal)
1 1/2 tsp baking powder
Grated zest of 2 lemons
FOR THE SYRUP:
Juice of 2 lemons
50g sugar (I often use less)
Optional: a little limoncello (not included in the nutrition)
Directions
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.
Member Ratings For This Recipe
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LEEOLLIE
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ROSSYFLOSSY
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1HAPPYSPIRIT
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