Raspberry and polenta cake

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. Mix in the lemon rind and juice, polenta and baking powder.

4. Fold in the raspberries. Spoon the mixture into the prepared tin and bake for about 25 - 30 minutes, until risen and golden.

5. To make the sauce, pour the lemon juice into a small pan and add the caster sugar and water. Heat, over a low heat, until the sugar has dissolved.

6. Simmer gently for 3 - 4 minutes, until the mixture becomes a thickish syrup.

7. When the cake is ready, remove from the oven and cool slightly before pouring two thirds of the syrup over the cake.

8. Serve the cake in slices, with a little extra syrup drizzled over. Finish with a dusting of icing sugar, a dollop of crème fraiche, and a few fresh raspberries.

Comments                        add a comment

I really enjoy baking for my friends and this cake has been the greatest success to date. I increased the ingredients to make a 20cm size cake and it all disappeared.

Ingredients

For the cake

175g Butter
175g caster sugar
125g ground almonds
½ tsp vanilla extract
2 large Eggs
1 lemon, juice and grated zest
75g Polenta, quick-cooking
½ tsp Baking powder
250g Raspberries

For the syrup

2 Lemons, juice and grated zest
50g caster sugar
2 tbsp water

To serve

crème fraiche
Raspberries

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