Dessert

Polenta and lemon drizzle cake is for Dessert.

Polenta and lemon drizzle cake takes 35 minutes to prepare.

Polenta and lemon drizzle cake takes 50 minutes to cook.

Polenta and lemon drizzle cake makes 12 servings.

The ingredients for Polenta and lemon drizzle cake are:

For the batter:
2 fruit without seeds Lemons
140 grams Butter, unsalted
3 extra large Egg, fresh, whole, raw
100 grams Granulated Sugar
200 grams Almonds
175 grams Yellow Cornmeal
1 tsp Baking Powder

For the drizzle:
140 grams Granulated Sugar
2 lemon yields Lemon Juice
2 tablespoons water

Here is how you make Polenta and lemon drizzle cake:

Cover and microwave the 2 lemons with a splash of water.Remove pips and blend until creamy.Add all the remaining batter ingredients.Bake for 40-50 minutes, gaz mark 5 (160?C).Meanwhile, get the drizzle ready. Mix the sugar, lemon juice, water and the grated zest of 1 lemon. Warm slightly and let the mixture stand until the sugar is dissolved. Once the cake is baked, pierce it all over with a skewer, and pour the drizzle.Leave to soak for a couple of hours.Serving Size: Makes 12 slicesNumber of Servings: 12Recipe submitted by SparkPeople user ATCHOUM.

The nutritional information for Polenta and lemon drizzle cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 335.1

• Total Fat: 19.7 g
• Cholesterol: 79.5 mg
• Sodium: 68.2 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 4.0 g
• Protein: 6.9 g

The dietary needs meet for Polenta and lemon drizzle cake is Gluten Free