lemon polenta cake

This is a very moist, fluffy and delicious recipe that uses maize flour and almond flour and it is infused with lemon. It took me a while to get the right combination of ingredients, but now it is right. So try the recipe out and let me know what you think. This recipe is gluten free, vegan, sugar free and dairy free

PREPARATION & COOKING TIME: 45mins

INGREDIENTS for a 20cm cake tine/ 8 portions:

150gr maize flour, gluten free

75gr ground almonds

75gr self raising gluten free flour

3 flax eggs: 3 tablespoons of flaxseeds in 6 tablespoons water

135gr sunflower oil

2 lemons, zest and juice

3 teaspoons baking powder

40gr xylitol

1/4 teaspoon xanthan gum

• preheat oven at 350F/ 175C
• prepare the flax eggs by combining the water and the flaxseeds and set aside for 5 mins
• mix together the maize flour, self raise flour, ground almonds, baking powder, xylitol and xanthan gum
• now combine the sunflower oil with the flax eggs and mix well
• then pour the oil into the dry ingredients and add the lemon zest and juice and mix well
• oil a 20cm cake tin and pout the mix
• bake in oven for 35mins or until a toothpick comes out from the middle clean
• serve with coconut yoghurt if you wish

NUTRITIONAL VALUE PER PORTION
energy kcal	331.1
fat	23.2
of which saturated	2.3
carbohydrates	26.6
of which sugars	0.5
fibre	2.4
protein	3.6
salt	0.2