Recipe by Weigh It Up


  • 1 cup wholemeal self-raising flours

  • 1/4 cup Natvia

  • 1/4 cup fine polenta

  • 50g macadamia nuts , roughly chopped

  • 1 tablespoon poppy seeds

  • pinch of salt

  • 1/4 cup vegetable oil

  • 100ml lemon juice zest l of 2 lemons

  • 1 cup Greek-style low fat yoghurt

  • 2 eggs

  • (For glazing)

  • 1/4 cup lemon juice

  • 2 tablespoon Natvia stevia blend


  • 1.

    Preheat oven to 180°C and spray 23cm cake tin with oil and line base with baking paper.

  • 2.

    Combine flour, Natvia, polenta, macadamias, poppy seeds and salt in a bowl and mix well.

  • 3.

    In a separate bowl, blend oil, lemon juice, zest, yoghurt and eggs till smooth and then gently stir through dry ingredients until well combined.

  • 4.

    Pour into prepared cake tin smoothing the top, and bake for 30-35 minutes or until an inserted toothpick comes out clean.

  • 5.

    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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 227kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 23g
  • Sugar 3g
  • Sodium 74mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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