Orange polenta cake
Give your dessert an Italian flavour with this moist and fruity polenta cake
Sugar-free lemon drizzle cake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Cuts into 8-10 slices
Skip to ingredients
- 225g self-raising floursifted
- ½ tsp baking powder
- 225g xylitol(see tip below)
- 2 lemonszest only
- 2 large eggsat room temperature
- 125ml sunflower oil
- 1 tbsp milk
- 200g 0% fat Greek yogurt
Drizzle
Nutrition: per serving
- kcal280
- fat14g
- saturates2g
- carbs44.3g
- sugars1.2g
- fibre0.7g
- protein5.4g
- salt0.3glow
Method
step 1
Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
step 2
Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
step 3
Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour – 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
step 4
Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
step 5
Cool in the tin before turning it out.
