Lemon Topped Polenta Cake

0
Average: 0 (0 votes)
(0 votes)
Lemon Topped Polenta Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
235
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie235 kcal(11 %)
Protein4.93 g(5 %)
Fat13.01 g(11 %)
Carbohydrates25.66 g(17 %)
Sugar added18.63 g(75 %)
Roughage1.17 g(4 %)
Vitamin A128.37 mg(16,046 %)
Vitamin D0.67 μg(3 %)
Vitamin E3.45 mg(29 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.15 mg(14 %)
Niacin0.02 mg(0 %)
Vitamin B₆0.01 mg(1 %)
Folate13.62 μg(5 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C9.13 mg(10 %)
Potassium46.04 mg(1 %)
Calcium76.65 mg(8 %)
Magnesium18.08 mg(6 %)
Iron0.45 mg(3 %)
Iodine20 μg(10 %)
Zinc0.01 mg(0 %)
Saturated fatty acids5.89 g
Cholesterol80.91 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1.111 cups
3
unwaxed lemons (two cut into 3-4 mm slices, zest and juice of the third)
vegetable oil (for the tin)
1.333 cups
cup
Almond flour (peeled)
1 teaspoon
1.333 cups
4
½ cup
butter (melted)
How healthy are the main ingredients?
sugarlemonPolentaYogurtegg

Preparation steps

1.
Add 100 g sugar to 100 ml water and bring to the boil. Simmer, stirring, for around 10 minutes. Place the lemon slices in a flat dish and pour the syrup over. Leave to cool then tip into a sieve and drain well.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Brush a baking tin with oil and arrange the lemon slices evenly over the base.
3.
Put the lemon zest and juice, polenta, almonds, remaining sugar, baking powder, yoghurt and eggs in a bowl. Add the melted butter and mix together well. Spoon the cake mix into the dish, on top of the lemon slices. Smooth the top and bake in the oven for around 50 minutes until golden brown.
4.
Leave to cool completely before turning out of the tin. Serve with whipped cream, if desired.