Polenta and lemon drizzle cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Polenta and lemon drizzle cake calories by ingredient
Introduction
A gluten-free lemon and polenta/cornmeal cake A gluten-free lemon and polenta/cornmeal cakeNumber 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
Directions
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.