Lemon Polenta Cake – Christine Bailey
A low-sugar, protein-boosting lemon polenta cake perfect for dessert, served with yogurt. Made with almonds and xylitol, it stays fresh in the fridge for 3-4 days and freezes well. Try orange instead...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 200 g butter, dairy free spread or coconut oil
- 100g xylitol
- 1tbsp vanilla extract
- 1tbsp lucuma powder
- 3 large eggs
- zest of 2 lemons
- 1tbsp lemon juice
- 200g ground almonds
- 100g fine polenta
- 1 tsp baking powder
- Juice of 3 lemons
- 3tbsp xylitol or stevia
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