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Lemon polenta cake

Name: Lemon polenta cake
Prep time: 15 min
Cook time: 30 min
Ingredients: ½ cup (115 grams) polenta (ordinary or quick cook), plus extra for dusting; 1 cup (125 grams) plain flour; 1 ½ teaspoon baking powder; 2 large eggs, plus 3 egg whites; ¾ cup (175 grams) caster sugar; 3 lemons, rind and juice; 1 teaspoon vanilla paste or extract; 100 millitres vegetable oil; 150 millitres buttermilk

Serves: 16

Prep: 15

Cook: 30

If you're after a light and fluffy cake, then this recipe is for you. A zesty little number, this lemon polenta cake is an easy-to-make recipe and features an excellent texture from the polenta. It's also a great way to showcase delicious flavours of lemon. This cake is also low in fat, sugar and sodium, making it the perfect cake to enjoy guilt-free!

Ingredients

½ cup (115 grams) polenta (ordinary or quick cook), plus extra for dusting
1 cup (125 grams) plain flour
1 ½ teaspoon baking powder
2 large eggs, plus 3 egg whites
¾ cup (175 grams) caster sugar
3 lemons, rind and juice
1 teaspoon vanilla paste or extract
100 millitres vegetable oil
150 millitres buttermilk

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Method

Step 1
Preheat oven to 180°C. Grease and line base of a 20 centimetre ring tin. Dust the tin with a little polenta.
Step 2
Sift flour and baking powder together in a bowl, then stir in the polenta.
Step 3
In another bowl whisk the whole eggs with the sugar together until pale and thick. In a separate bowl whisk the egg whites until stiff peaks form.
Step 4
Add the polenta mixture, lemon rind and juice, vanilla, oil and buttermilk to the whole egg mixture. Then carefully fold the whisked egg whites into the polenta mix, using a large metal spoon. Mix until the egg white is barely visible.
Step 5
Spoon the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into cake comes out clean. Transfer to a wire rack and leave to cool completely.
Step 6
Cut into slices and serve with yoghurt and fresh fruit.