Raspberry & Almond Polenta Cake
50 min · Medium
#bake#gluten-free#summer#vegetarian
A golden, gluten-free almond and polenta cake with a tender crumb and bursts of tart raspberry, brightened with lemon. Rustic enough for a garden afternoon, lovely enough for guests.
Ingredientsfor 8 portions
- 200 g Almond Flour
- 120 g Organic Polenta by Cento
- 180 g Butter, softened
- 180 g Granulated Sugar
- 3 large egg Large Eggs
- 150 g Raspberries
- 1 Lemon
- 6 g Baking Powder
Steps
- Heat the oven to 170°C and line a round cake tin with baking paper.
- Beat the softened butter and sugar together for 3–4 minutes until pale and fluffy — this builds the cake's light texture.
- Beat in the eggs one at a time, then the zest and juice of the lemon.
- Fold in the almond flour, polenta and baking powder until just combined; the batter will be thick.
- Spoon into the tin, smooth the top, and scatter most of the raspberries over, pressing them in lightly. Dot the rest on top.
- Bake for 40–45 minutes until golden and a skewer comes out clean. Cool in the tin before slicing.
