Name: Sticky lemon polenta cake
Prep time: 15 minutes
Cook time: 25 minutes + 20 mins cooling time
Yield: 8
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

This tangy, sticky lemon cake is gluten-free and easy to make.

Serves

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)

What makes a healthy, balanced diet?

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

Step 1

Preheat the oven to 180°/gas 4.

Step 2

Oil the loaf tin and set aside ready to use.

Step 3

In a bowl, add the lemon extract, juice and zest of 1 lemon, sweetener, eggs and oil then beat together well.

Step 4

Stir in the water and beat again until frothy, gently stir in the polenta and bicarbonate of soda then immediately place in the baking tin and bake for 20-25 minutes.

Step 5

Remove the cake from the oven and allow to cool for 20 minutes.

Step 6

Meanwhile, place the remaining lemon juice and zest into a small pan with the sweetener and warm gently for 1 minute, add the honey and warm 1-2 more minutes until it becomes syrupy.

Step 7

Drizzle the hot honey and lemon over the cooled cake and leave to soak for a few minutes before serving.

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 unsweetened Greek-style yoghurt.
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.