Lemon Polenta Cake With Lavender Syrup and Raspberries

Food.com
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Ingredients

6 ounces polenta
2 ounces plain flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
5 tablespoons yoghurt (thick natural)
5 tablespoons sunflower oil (plus extra for greasing)
2 lemon (large, zest of, grated)
2 tablespoons lemon juice
2 eggs
2 egg whites
14 ounces caster sugar
4 sprigs fresh lavender flowers
raspberries (fresh, to serve)
Read Directions

NutritionView more

310Calories
Sodium10%DV250mg
Fat15%DV10g
Protein8%DV4g
Carbs19%DV57g
Fiber12%DV3g

PER SERVING *

Calories310Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol50mg17%
Sodium250mg10%
Potassium160mg5%
Protein4g8%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate57g19%
Dietary Fiber3g12%
Sugars45g90%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.