Apricot Polenta Cake
This polenta cake is easy to make, fruity, and has a wonderfully light and airy texture thanks to the polenta and xylitol.
8 servings
45 minutes
Ingredients:
3 eggs
200 g SweetLife Xylitol (birch sugar)
65 ml olive oil, plus extra for greasing
65 g Greek yogurt (room temperature), plus extra for serving
200 g polenta
2 tsp fresh or dried thyme leaves
1½ tsp baking powder
1 can (410 g) peach halves, drained
For serving:
Blueberries, strawberries and/or raspberries
Preparation:
Preheat the oven to 180°C (350°F). Grease a baking dish of about 25 × 30 cm and line it with baking paper.
Separate the eggs into two large bowls. Beat the egg whites with a hand mixer for 4–5 minutes until soft peaks form.
Add the xylitol, olive oil and yogurt to the bowl with the egg yolks and mix until smooth and slightly thickened. Add the polenta, thyme leaves, baking powder and ¼ tsp salt, and fold gently into the mixture. Then fold in the whisked egg whites in two portions, being careful not to deflate the batter.
Pour the cake batter into the baking dish and press the apricot halves lightly into the batter. Bake the cake for 30–35 minutes, until it springs back when gently pressed.
Let the cake cool completely and serve with a dollop of yogurt and the fruit.
Idea, creation and photography: Instagram @joeriveul
SweetLife products are available in most Lidl stores across Europe.
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