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RASPBERRY AND POLENTA CAKE

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Serves: 4-6

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  • Vegetarian
What does this mean?

A light and wonderful dessert made from Polenta with any fresh seasonal fruit on.

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Ingredients

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For the cake

  • 175 grams butter
  • 175 grams caster sugar
  • 125 grams ground almonds
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 lemon (juice and grated zest of)
  • 75 grams polenta (quick-cooking)
  • ½ teaspoon baking powder
  • 250 grams raspberries

For the syrup

  • 2 lemons (juice and grated zest of)
  • 50 grams caster sugar
  • 2 tablespoons water

For the serving

  • creme fraiche
  • raspberries

Method

  1. Preheat the oven to 180C/Gas 4. Lightly butter a 15 cm diameter cake tin and line with baking parchment.
  2. Beat together the butter and sugar until light and fluffy.
  3. Add the almonds, vanilla extract and eggs and mix well.
  4. Mix in the lemon rind and juice, polenta and baking powder. Fold in the raspberries.
  5. Spoon the mixture into the prepared tin and bake for about 25 – 30 minutes, until risen and golden.

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  • I love this recipes but it doesn't actually explain about the syrup. Worked on the assumption of making it by melting ingredients with a little water until thickened and then pouring over cake while still warm (having made small holes with a toothpick). Would be good if author could expand though. Also I have a 20cm tin and it seems to struggle to cook sometimes.... Does author have a fan assisted oven?

    Posted by Mrsskefton on 8th Mar 2013 at 21.19