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Italian lemon cake

Calories per serving 130.

ingredients

makes 10 slices.
100 g (3 1/2 oz) Arborio rice
finely grated zest and juice of 1 lemon
6 saffron strands
425 ml (15 fl oz) boiling water
2 eggs
50 g (1 3/4 oz) fructose
50 g (1 3/4 oz) polyunsaturated margarine, melted
50 g (1 3/4 oz) polenta

to decorate

grated lemon zest
1 teaspoon icing sugar

method

1. Place the rice in a large saucepan with the lemon zest and juice, saffron and the boiling water

2. Cover and simmer gently for 20 minutes, stirring from time to time, until the liquid has been absorbed and the rice is tender.

3. Remove the pan from the heat and allow to cool for 30 minutes.

4. Preheat the oven to Gas Mark 3/160°C/fan oven 140°C.

5. Line a 20 cm (8 inch) loose bottomed round cake tin with non stick baking parchment

6. Using electric beaters, whisk together the eggs and fructose until pale and fluffy.

7. While still whisking, add the melted margarine and then fold in the cooled rice mixture and polenta.

8. Spoon into the prepared tin and bake for 1 hour

9. Allow the cake to cool in the tin for 1 hour and then carefully transfer it to a wire rack to cool completely.

10. Decorate the top with grated lemon zest and icing sugar

What did you think?

5 people have helped to review this recipe. Thankyou!

Italian lemon cake
posted by Lucy Lemon @ 05:40PM, 6/05/11
A bit crunchy, for a cake, but really rather nice! And low calorie as predicted. I would probably add a little more zest next time, but I do like a zesty lemon cake, and this is definitely gentle.
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