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Lemon Polenta Cake With Lavender Syrup and Raspberries

Lemon Polenta Cake With Lavender Syrup and Raspberries

3 3 3 3 4 4
9
Recipe by
Food.com Food.com

Ingredients

  • 6 ozs polenta
  • 2 ozs plain flour
  • 1 12 tsps baking powder
  • 14 tsp salt
  • 5 tbsps yoghurt (thick natural)
  • 5 tbsps sunflower oil (extra for greasing)
  • 2 lemon zest (grated)
  • 2 tbsps lemon juice
  • 2 eggs
  • 2 egg whites
  • 14 ozs caster sugar
  • 3 sprigs lavender flowers (fresh)
  • raspberry (fresh, serve)
Prep Time
20 min
Total Time
1 hr 5 min
Servings
9 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 310 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 125mg 5%
Potassium 160mg 5%
Total Carbohydrate 55g 18%
Dietary Fiber 2g 8%
Sugars 46g
Protein 4g
Vitamin A 2%
Vitamin C 15%
Calcium 6%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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