Raspberry and Polenta Cake
A community recipe by WineGoddessNot tested or verified by Nigella.com
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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.
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.
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What 1 Other has said
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Posted by Mrsskefton on 8th March 2013
Show more commentsI 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?