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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The polenta adds a lovely flavour to the cake. Serve with lightly whipped cream or an orange sauce. Ingredients:
60 g reduced fat margarine |
1 cup caster sugar |
1 teaspoon vanilla essence |
2 eggs |
4 egg whites |
200 g gluten-free low fat vanilla yogurt |
1 cup polenta |
1/2 cup desiccated coconut |
1 tablespoon grated orange rind |
1/3 cup fresh orange juice |
Directions:
1. In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
2. Add eggs and egg whites, one at a time, continue beating between additions.
3. Blend in yoghurt, polenta, coconut, orange rind and orange juice.
4. Beat well for further 2 minutes.
5. Pour into greased ring pan.
6. Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.
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