Name: Lemon polenta cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 100 g Low Fat Spread; 125 g Light Brown Sugar; 2 medium, raw Egg, whole, raw beaten; 75 g White Self Raising Flour ensure gluten free; 0.5 teaspoons, level Baking powder ensure gluten free; 50 g Polenta, Dry; 1 medium Lemon(s) juice and zest of 1, finely grated; 1 tablespoons, level Demerara Sugar

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Ingredients

Low Fat Spread

100 g

Light Brown Sugar

125 g

Egg, whole, raw

2 medium, raw, beaten

White Self Raising Flour

75 g, ensure gluten free

Baking powder

½ teaspoons, level, ensure gluten free

Polenta, Dry

50 g

Lemon(s)

1 medium, juice and zest of 1, finely grated

Demerara Sugar

1 tablespoons, level

Instructions

Preheat the oven to fan 170C. Line a 450g loaf tin with non-stick parchment.
Use an electric whisk to cream the low fat spread and sugar in a large mixing bowl, until really soft. Gradually beat in the eggs. Sift over the flour and baking powder and fold in with the polenta and lemon zest. Spoon into the tin and bake 35-40 minutes until golden and springy to touch. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Combine the lemon juice and demerara in a small bowl and drizzle it over the cake. Serve in slices.

Lemon polenta cake

Ingredients

Instructions

Notes

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