This moist polenta cake is a perfect gluten-free treat. The tart raspberries cut through to the rich lemon flavor for a refreshing tea cake.
By Lauren Tangey
I made this recipe for my wonderful mother-in-law while we were living in their home. Cathy is celiac, and her daughter, my sister-in-law, is gluten intolerant, so a lot of cakes and biccies and things are out of the question. I was dubious of how this would turn out, but I was pleasantly surprised. It’s moist and tart raspberries cut through the rich lemon flavour – a real spring summer afternoon tea and cake treat.
- 220g unsalted butter, soft and cubed
- 1 cup caster sugar
- 1¼ cup almond meal
- ¾ cup of polenta (cornmeal)
- 1½ teaspoons of gluten free baking powder
- 3 large free-range eggs
- zest of two large lemons
- 1 cup of frozen or fresh raspberries
- Pre-heat oven to 180*C
- Line the base of a 23cm / 9inch springform cake tin with baking paper and give a quick spray of non-stick oil around the edges.
- Cream the butter and sugar until soft and pale.
- In a seperate bowl, combine the almond meal, polenta and baking powder. Mix ¼ of this into the creamed butter sugar mixture.
- Follow this by adding one egg, then another ¼ of the dry mixture. Alternate dry ingredients and eggs beating the whole time until all the mixture is combined.
- Stir in the lemon zest and fold through the raspberries.
- Pour the mixture into your prepared cake tin and bake in the oven for 40-50minutes.
- Test with a dry skewer; if it comes out clean, it’s ready.. if not, pop it back into the oven for another 10minutes.
- Allow the cake to cool in the tin before serving.
- Serve with fresh whipped vanilla cream.