Lemon Polenta Cake
A healthy, decadent twist on a traditional Italian recipe.
Servings
8-10
Cuisine
Italian
Prep time
30 minutes
Cook Time
60 minutes
Ingredients
- 150 g Dr Coy’s Sweet Mix for Baking
- 150 g Almond flour
- 75g Fine polenta
- ½ tsp Baking powder
- 150g Olive oil
- 2 Eggs
- Zest and juice of 1 lemon
You will also need
- 500ml loaf tine
Instructions
- Preheat your oven to 160°C/fan 140°C/gas mark 3.
- In a large bowl, mix the olive oil and sugar together.
- Add the egg and mix in. In another bowl, mix the almonds, polenta and baking powder together, then add to the wet mixture.
- Mix until fully combined. Add the lemon zest and juice and give a good mix for about a minute.
- Oil and line a 500ml loaf tin.
- Pour in the mixture and smooth off on top.
- Bake for 60 minutes, turning once.
- Take out of the oven, cool, de-tin and place onto a wire rack to cool completely.
Nutrition Facts per 100g
| Energy | 425 Kcal |
|---|---|
| Protein | 7.9g |
| Fat | 35.4g |
| Saturates | 4.5g |
| Carbohydrate | 23.9 |
| Starch | 2.1g |
| Sugars | 15.5g |
| Of which Erythritol | 6.5g |
| Fibre | 2.8g |
| Salt | 0.3g |
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