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Sticky lemon polenta cake

Special Diets

Freezer safe
Gluten free
Sticky lemon polenta cake
This tangy, sticky lemon cake is gluten-free and easy to make.
Serves
8
Prep
15 minutes
Cook
25 minutes + 20 mins cooling time

Nutritional Information:

Each 47g serving contains (excludes serving suggestion)
KCal
118
Carbs
10.9g
Fibre
0.4g
Protein
3.1g
Fat
6.8g
(Medium)
Saturates
0.7g
(Low)
Sugars
1.9g
(Low)
Salt
0.4g
(Medium)
Ingredients

Ingredients

  • 2 tsp lemon extract
  • juice and finely grated zest 1 lemon
  • 3 tbsp granulated sweetener
  • 2 eggs, beaten
  • 50ml rapeseed oil (and 1 tsp to oil a 1lb loaf tin)
  • 50ml water
  • 100g instant polenta
  • 1 tsp bicarbonate of soda
  • For the drizzle:
  • juice and finely grated zest 1 lemon
  • 1 tbsp granulated sweetener
  • 1 dessertspoon honey
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Method

Method

Recipe tips
  • This cake is wonderful with limes or oranges instead of lemon (reduce the sweetener if using sweet oranges).
  • Great served with fresh berries and a blob of 0% fat Greek-style yogurt.
  • Freezing instructions: Slice, then wrap in foil to freeze (you can then use slices as required). May be a little crumbly when defrosted, but it will still taste delicious.
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