Serves 16. Energy: 723kJ (1460kJ /100g), Total fat: 13.1g (26.5g /100g), Saturated Fat: 4.2g (8.5g /100g), Sugar: 7g (14.2g /100g), Sodium: 97mg (197mg /100g).
This is a yummy tangy delight! Its gluten free too, which is good for anyone with intolerance or coeliac disease.
I got this recipe from mum (I hope I don’t have to pay royalties if you’re reading this mum).
With less sugar and butter than the original, this cake has been modified to have fewer calorie. I want all the recipes that I promote to be enjoyed by all. With such high rates of obesity world wide, I reckon everyone should be doing there bit and eating as best they can. At the same time I don’t think that means people need to eat like robots. Food is special and should be enjoyed. needless to say, it’s a complicated issue.
Of course even with those modifications a small piece (as pictured) will still be around 723 Kj. This might be okay for some people and not for others, all depending on the way you eat and what else you may have snacked on through the day.
Personally I don’t find this very filling and will soon be reaching for something else. That something else is probably fruit, because as my best friend says “I’m disgustingly healthy”. Back to you now; if you want to still enjoy this lemon polenta cake but would like even fewer calories you could try using sweetener such as stevia for the syrup instead of sugar.
Because the butter has been cut the cake is a bit dry so I suggest you serve with a large tablespoon of low fat natural yoghurt (as I did) , for some brands this would add only 50 Kj. Either that or a large cuppa.
Overall I’m happy with this one. There are further modifications that I would like to try next time to add moisture, perhaps an oil over butter? Also I’d like to work out a way to make the top nice and brown how we expect it to look, again the butter problem!
Until next time
Please remember that I’m a dietetics STUDENT, so none of my opinions should be trusted! PLEASE consult an Accredited Practicing Dietitian (APD) or your GP before applying anything discussed in this blog to your diet or exercise regime
For the cake
100 grams soft unsalted butter (plus some for greasing)
50 grams caster sugar
sweetener (as desired)
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1 ½ teaspoons baking powder (gluten free if required)
3 large eggs
zest of 2 lemons (save juice for syrup)
For the syrup
juice of 2 lemons
50 grams icing sugar
Line the base of a 23cm / 9inch springform cake tin with baking paper. (although I just used a square pan)
Preheat the oven to 180°C.
Beat the butter and sugar till pale and whipped.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs.
Beat in the lemon zest and pour the mixture into the prepared tin and bake in the oven for 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar’s dissolved into the juice, you’re done.
Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.