Preheat oven to 180°C and spray 23cm cake tin with oil and line base with baking paper.
Combine flour, Natvia, polenta, macadamias, poppy seeds and salt in a bowl and mix well.
In a separate bowl, blend oil, lemon juice, zest, yoghurt and eggs till smooth and then gently stir through dry ingredients until well combined.
Pour into prepared cake tin smoothing the top, and bake for 30-35 minutes or until an inserted toothpick comes out clean.
Combine glaze ingredients in a small saucepan and heat gently for 5 minutes. Once ready, cool cake in tin for 10 minutes then turn out onto rack and brush glaze over top and sides of cake.
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