Almond polenta cake with raspberries
Chef:
Laura Agar Wilson
Prep:
15 mins
Cook:
45 mins
This gluten-free cake is perfect for satisfying your sweet tooth while staying away from flour. The polenta and almonds give the cake a crumbly texture that beautifully offsets the tartness of the raspberries.
200g unsalted butter
230g unrefined caster sugar
3 large eggs
1 tsp almond extract
200g ground almond
100g polenta
1 ½ tsp baking powder
200g raspberries
20g flaked almonds
Preheat the oven to 180°C/ 350°F/ Gas Mark 4. Grease and line a 23cm springform cake time with greaseproof paper.
Cream the butter and sugar with an electric whisk for 2 minutes or until light and fluffy.
Add the eggs one at a time, mixing well between additions. Then add the almond extract and whisk for 2 minutes until fully incorporated.
Lace the ground almonds, polenta and baking powder in a separate bowl and mix well.
Lightly fold the dry mixture into the butter, sugar and egg mixture until just smooth.
Gently fold the raspberries into the butter.
Spoon the butter into the prepared tin, smooth over the surface and scatter over the flaked almonds.
Bake the cake for 45 minutes or until golden brown and a skewer inserted comes out with only a few crumbs.
Leave the cake in the tin to cool slightly.
Then transfer to a wire rack to cool completely before serving.
Store in the fridge in an airtight container for up to three days.
Serves
8-10
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Dairy, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Cake Stall
Special Info
Gluten free
Level of Difficulty
Easy
