Lemon Polenta Cake With Lavender Syrup And Raspberries

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
447
FAT
19%
CHOL
27%
SOD
20%

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Ingredients for 8 servings

2 large lemons, zest of , grated

2 tablespoons lemon juice

2 eggs

6 ounces polenta

14 ounces caster sugar

5 tablespoons sunflower oil, plus extra for greasing

1/4 teaspoon salt

2 ounces plain flour

2 egg whites

2-4 sprigs of fresh lavender flowers

5 tablespoons of thick natural yoghurt

fresh raspberry , to serve

1 1/2 teaspoons baking powder

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