Photo of Squidgy lemon polenta cake by WW

Squidgy lemon polenta cake

Points® value
Total Time
1 hr 5 min
15 min
50 min


Dried Apricots

120 g, chopped

Rapeseed Oil

75 ml

Lemon Juice, Fresh

60 ml

Egg, whole, raw

3 medium, raw

0% fat natural Greek yogurt

150 g

White Self Raising Flour

175 g

Baking powder

1 teaspoon(s), level

Polenta, Dry

100 g

Caster Sugar

75 g


2½ zest(s) of 1


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 20cm cake tin with baking paper. Put the dried apricots in a heatproof bowl, pour over 100ml boiling water and set aside for 10 minutes. Tip the apricots and their soaking liquid into a food processor and blitz until smooth.
  2. Add the oil, lemon juice, eggs and the yogurt, and process for 2-3 minutes until thickened. Sieve the flour and baking powder into a bowl and stir in the polenta, caster sugar and the grated zest of 2 lemons. Gently whisk in the apricot mixture until combined.
  3. Pour into the prepared tin and bake for 45-50 minutes, until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin completely then release carefully. Decorate with the pared zest of ½ lemon.