It’s been a while since we have seen a cake in Runner’s Recipe. So today, we tackle a sugar free polenta cake (polenta is made of corn flour).

Even though the word cake sounds unhealthy and fattening, we think this one is actually quite healthy. Polenta is a low carbohydrate food but rich in vitamins A and C making it a good source of the carotenoids, lutein and zeaxanthin. The high level of beta-carotene (97 micrograms per 100 grams) comes with additional health benefits like, cancer and heart disease prevention.

What you will need:

  • 100g butter
  • 4 tbsp regular sugar substitute
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 lemon (peel)
  • Half a bowl of greek yoghurt
  • 200 gms almond flour
  • 100 gms polenta flour
  • 1 tsp baking soda
  • 1 tsp vanilla powder
  • Salt
  • Slivered almonds
  • How to make it:

    Firstly, preheat the oven to 170 degrees.

    Whisk butter and sugar white and fluffy (this can take a couple of minutes). Add one egg and whisk thouroghly between each egg. Add lemon peel, vanilla extract and greek yoghurt.

    Add the dry ingredients until you get a nice, smooth batter. Pour in a 24 cm in diameter cake mold and decorate with the slivered almonds.

    Let it bake for around 30 minutes in the middle of the oven. And it’s ready to eat! If you’re feeling dangerous then add a scoop of ice-cream. It’ll add some decadence to this healthy cake for those cheat days.

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