Description
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. Adapted from a recipe by Nigella Lawson
Ingredients
Scale
- 220g unsalted butter, soft and cubed
- 1 cup caster sugar
- 1 1/4 cup almond meal
- 3/4 cup of polenta (cornmeal)
- 1 1/2 teaspoons of gluten free baking powder
- 3 large free-range eggs
- zest of two large lemons
- 1 cup of frozen or fresh raspberries
Instructions
- 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 1/4 of this into the creamed butter sugar mixture.
- Follow this by adding one egg, then another 1/4 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.
- Category: Baking
- Cuisine: Gluten-Free