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Raspberry and Polenta Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

Ingredients

Serves: 4-6

Metric Cups

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

For the Cake

  • 6 ounces butter
  • 6 ounces superfine sugar
  • 4 ounces almond meal
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 lemon (juice and grated zest of)
  • 3 ounces polenta (quick-cooking)
  • ½ teaspoon baking powder
  • 9 ounces raspberries

For the Syrup

  • 2 lemons (juice and grated zest of)
  • 2 ounces superfine sugar
  • 2 tablespoons water

For the Serving

  • creme fraiche
  • raspberries

Method

Raspberry and Polenta Cake is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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

    What 1 Other has said

    • 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 March 2013
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