This morning I bought a new cake tin and was bursting to use it. It’s a mini bundt cake pan (how cute!)
These lemon cakes were the first idea I came up with to use my new pan for 2 reasons – 1. we have a pile of lemons to use and 2. I saw this recipe only last week on Cooking Light which really took my fancy! (Mind you I didn’t make the exact recipe, I played around with it just a little – first I only did 1/2 the quantity, I used wholemeal self raising flour, I cut the sugar down to 1/3 rather than 1/2 cup (all American recipes are too sweet) and of course added some frozen blueberries (YUM!))
One of the things I love about low fat cakes is the simple muffin style way of making them. Two bowls are needed, one for wet and one for dry ingredients. The fat most often used is liquid, either oil or melted butter. Once the wet and dry ingredients have been mixed together separately, the two are combined and gently folded together until only just mixed through. Over-mixing can develop the gluten in the flour (that’s why you knead dough) which will develop a tough, rough textured muffin or cake in this case!
Although that sounds long and complicated, this type of cake is actually really quick and easy to make. Much faster than a traditional beat butter and sugar, add eggs one at a time, blah blah…. full fat cake, and a lot less mess (well, in my kitchen there is!)
These cakes apart from looking really cute are rather delicious, especially with the polenta which gives them that slight textured crunch which I really like. I fancied putting a glaze on them to get that lovely drizzled effect running down the bumpy edges, however they don’t need it and are just as delicous naked 🙂
In summer a few fresh blueberries could be added to the centre hole and on the top to really lift presentation. I tried with a few de-frosted frozen blueberries but they looked a little deflated!
These little cakes could even do as a really light, portion controlled dessert – at only around 130 calories each, I think that is a pretty light dessert option. Enjoy 🙂
Lemon and blueberry polenta cakes
- 2/3 cup (100g) wholemeal self raising flour
- 1/4 cup cornmeal/ polenta
- 1/3 cup sugar
- 1/3 cup frozen blueberries
- Zest of 1 lemon
- 1 large egg
- 1/3 cup low fat buttermilk (I used ½ low fat milk, ½ low fat natural yoghurt)
- 30ml (1 ½ tablespoons) olive oil
Preheat oven to 170 degrees. Spray or brush 8 holes of a 12 hole mini bundt tin with a small amount of oil (alternately use a regular muffin pan, but they will take a little longer to cook)
Combine sifted flour, polenta, sugar, blueberries and lemon zest in a medium sized bowl, mix well to combine ingredients and coat blueberries with flour. Make a well in centre of mixture.
In a smaller bowl, whisk egg, then add buttermilk and oil, whisking well. Add buttermilk mixture to flour mixture, stirring gently until completely combined. Carefully spoon batter into the 8 prepared pans and smooth top. Bake at 170° for 12-14 minutes or until firm to touch.
Allow to cool in tin for 2-3 minutes before loosening each cake gently around edges with your fingers, then flip tray onto a cooling rack allowing the cakes to pop out of the tin. Allow to cool almost completely before drizzling with the glaze mixture, or enjoy just as they are!
Optional Icing glaze
- 2 tablespoons icing sugar
- 3-4 teaspoons lemon juice
Mix together to desired consistency. Using a teaspoon, drizzle over cooled cakes
Makes 8 cakes @ 52g each
4g fat, 0.7g saturated fat
18g carbohydrate, 1.8g fibre
With icing glaze
589kJ/140 calories each