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

Each 47g serving contains (excludes serving suggestion)

KCal

118

Carbs

10.9g

Fibre

0.4g

Protein

3.1g

Fat

6.8g

Saturates

0.7g

Sugars

1.9g

Salt

0.4g

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 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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Sticky lemon polenta cake

Ingredients