Citrusy polenta cake
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$0.73 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 150g reduced-fat table spread
- 3/4 cup brown sugar
- 3 eggs
- 3/4 cup polenta
- 3/4 cup self-raising flour
- 2 tablespoons almond meal
- 2 lemons, zested, juiced
- 1 lime, zested
- 1 tablespoon icing sugar, to dust
- 12 tablespoons low-fat natural yoghurt, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Lightly spray a round loose-bottomed cake tin (26cm diameter) with oil, then line with baking paper.
Step 2 Cream together spread and sugar. Beat in eggs. Fold in polenta, flour, almond meal, lemon and lime zest, and juice from half a lemon.
Step 3 Spoon mixture into cake tin and bake for 25 minutes, or until firm to touch. Cool for 5 minutes before removing from pan.
Step 4 Prick surface of cake all over with a fork. Pour remaining lemon juice over cake. Stand for 5 minutes to allow juices to absorb into cake. Dust with icing sugar. Serve each slice with 1 tablespoon yoghurt.
About this recipe
First published: March 2012