Coronavirus (Covid-19)

Advice for people with diabetes and their families

Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Sticky lemon polenta cake

Special Diets

Thumbnail
Thumbnail
Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Sticky lemon polenta cake
This tangy, sticky lemon cake is gluten-free and easy to make.
Serves
8
Prep
15 minutes
Cook
25 minutes + 20 mins cooling time
Each 47g serving contains (excludes serving suggestion)
KCal
118
Carbs
10.9g
Fibre
0.4g
Protein
3.1g
Fat
6.8g
Saturates
0.7g
Sugars
1.9g
Salt
0.4g
Fruit/Veg Portion
0
Ingredients

Ingredients

2 tsp lemon extract
juice and finely grated zest 1 lemon
3 tbsp granulated sweetener
2 eggs, beaten
50ml rapeseed oil (and 1 tsp to oil a 1lb loaf tin)
50ml water
100g instant polenta
1 tsp bicarbonate of soda
For the drizzle:
juice and finely grated zest 1 lemon
1 tbsp granulated sweetener
1 dessertspoon honey
Please view Whisk.com privacy policy for more information

Method

Recipe tips
  • This cake is wonderful with limes or oranges instead of lemon (reduce the sweetener if using sweet oranges).
  • Great served with fresh berries and a blob of 0% fat Greek-style yogurt.
  • Freezing instructions: Slice, then wrap in foil to freeze (you can then use slices as required). May be a little crumbly when defrosted, but it will still taste delicious.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk