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Lemon Polenta Cake with Macadamias
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.

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