WebReplace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta Lemon polenta cake 36 ratings This …
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In a bowl, add the lemon extract, juice and zest of 1 lemon, sweetener, eggs and oil then beat together well. Stir in the water and beat again until frothy, gently stir in the polenta and bicarbonate of soda then immediately place in the baking tin and bake for 20-25 minutes. Remove the cake from the oven and allow to cool for 20 minutes.
This Olive Oil Polenta Cake is rich, buttery and has the perfect amount of sweetness. Extra virgin olive oil, honey and orange add complexity and brightness. It's perfect for dessert or with a cup of tea. Plus it's naturally gluten-free and dairy-free. Heat the oven to 325°.
Bake in oven at 170°C for 45 minutes to 1 hour or until firm in middle of cake. Sift ground Perfect Sweet® xylitol over the top of cooled cake and decorate with pistachio nuts. A tasty treat for all ages, try our sugar free and gluten free lemon polenta cake, we think you will love it too!
The polenta gives it a subtle crunch. And instead of regular flour, it uses ground almonds, making the cake rich, dense and buttery. But, instead of butter, it actually uses one of my favorite ingredients when baking: extra virgin olive oil. The olive oil adds a touch of depth and complexity you won’t get with butter or other fats.