LEMON AND BLUEBERRY POLENTA CAKE

 

 

 

Serves: 6-8

Prep Time: 15 mins

Cooking Time: 35 mins

 

Ingredients

 

2 egg whites

1 egg

125ml yoghurt

100g honey

60ml oil

Zest n juice 1 lemon

80g fine polenta

110g flour

Tsp baking powder

175g blueberries

45g flaked almonds

 

75g apricot jam, warmed with approx. 30ml water

 

Method

  1. Whisk 2 egg whites, 1 egg whites, 125ml yoghurt, 100g honey, 60ml oil and the zest and juice of 1 lemon for 3-4mins.
  2. Combine 80g fine polenta, 110g flour and 1tsp baking powder then add the wet to dry ingredients.
  3. Fold in 175g blueberries and 45g flaked almonds.
  4. Spoon into a well greased fluted 22cm tin.
  5. Bake at 180c for approximately 30-35mins.
  6. Cool for a couple of mins then brush with a mix of 75g apricot jam, warmed with approximately 30ml water.
  7. Serve with more yoghurt and honey.

 


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