GLUTEN-FREE RASPBERRY & POLENTA CAKE. 05/07/13
INGREDIENTS METHOD

Serves 12

 

225g/8oz unsalted butter, softened, plus extra for greasing

225g/8oz sugar

3 eggs

125g/4.4oz ground almonds

125g/4.4oz polenta

1 tsp gluten-free baking powder

Juice and zest of 2 lemons

200g/7oz raspberries, plus a few extra to decorate

75g/2.6oz icing sugar, to decorate

Crème fraîche, to serve

 

 

Preheat the oven to 160C/325F/gas 3. Grease and line the base of a 23cm springform tin. Beat the butter and sugar until creamy and pale, then beat in eggs one at a time. Fold in the almonds, polenta, baking powder, 1 tsp salt, and lemon juice and zest.

 

Pour half of the mix into the tin and arrange half of the raspberries on top. Add the rest of the cake mix, then sprinkle the remaining raspberries on top – you don’t want to mix them in as this will discolour the cake. Bake for 50–60 minutes until golden and just firm in the middle. Cool in the tin. Dust with icing sugar before serving with a dollop of crème fraîche and a few raspberries.

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ORANGE, POLENTA & OLIVE OIL CAKE.
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TORTA DE ACEITE.
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CLASSIC FOCACCIA.
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CARROT, PARSNIP & OLIVE OIL CAKE.
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MARCELLA HAZAN'S APPLE CAKE.
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CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES.
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BLACK FOREST GATEAU.
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GLUTEN-FREE WALNUT BROWNIES.
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SAFFRON LOAF CAKE.
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GLUTEN-FREE RASPBERRY & POLENTA CAKE. 05/07/13
INGREDIENTS

Serves 12

 

225g/8oz unsalted butter, softened, plus extra for greasing

225g/8oz sugar

3 eggs

125g/4.4oz ground almonds

125g/4.4oz polenta

1 tsp gluten-free baking powder

Juice and zest of 2 lemons

200g/7oz raspberries, plus a few extra to decorate

75g/2.6oz icing sugar, to decorate

Crème fraîche, to serve

 

 

METHOD

Preheat the oven to 160C/325F/gas 3. Grease and line the base of a 23cm springform tin. Beat the butter and sugar until creamy and pale, then beat in eggs one at a time. Fold in the almonds, polenta, baking powder, 1 tsp salt, and lemon juice and zest.

 

Pour half of the mix into the tin and arrange half of the raspberries on top. Add the rest of the cake mix, then sprinkle the remaining raspberries on top – you don’t want to mix them in as this will discolour the cake. Bake for 50–60 minutes until golden and just firm in the middle. Cool in the tin. Dust with icing sugar before serving with a dollop of crème fraîche and a few raspberries.

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