Sticky lemon polenta cake
prep: 15 minutes
cook: 25 minutes + 20 mins cooling time
serving: 8
Nutrition Facts
each serving
KCal
118
Carbs
10.9g
fiber
0.4g
Protein
3.1g
Fat
6.8g
Saturates
0.7g
Sugars
1.9g
Salt
0.4g
Fruit/Veg Portion
-
Ingredients
all 12 types- 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
Directions
7 steps in totalStep 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.
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