ReceptnaptárTorta di polenta e limone (lemon polenta cake)
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Ingredients
Method
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- Preheat the oven to 175 °C and line a 22 cm tin.
- Whisk the eggs with the sweetener until fluffy, add the yogurt, oil, lemon zest and the juice of one lemon.
- Stir in the polenta, almonds, flour and baking powder.
- Pour into the tin and bake for 35-40 minutes; drizzle with the other lemon's juice while warm.
- Slice once cool; it keeps 5 days (for gluten-free, use more almonds instead of the flour).
A Receptnaptár original recipe. Calories and protein are estimated.
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