Polenta and Lemon Cake
1 cup sugar
Zest from 1 lemon finely grated
125 g natural yoghurt
100g margarine, melted
3 tablespoons olive oil
1 cup fine polenta
1½ cups self-raising flour
1 tablespoon baking powder
Preheat the oven to 160°C
Grease and flour a 27cm springform tin.
Beat the eggs and sugar together with lemon zest until pale and creamy.
Add the yoghurt, margarine, oil and polenta and mix until thoroughly combined.
Sift together flour and baking powder, and carefully fold through. Pour the mixture into the tin.
Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Leave in the tin to cool. Serve at room temperature.