Saturday, 31 December 2016

Raspberry and Polenta Cake GF

The recipe says it serves 12 but that can't possibly be when the Gumboot Girls are together!! Although we do usually have two slices each.

225gm unsalted butter, softened ( I used salted butter)
225gm sugar
3 eggs
125gm ground almonds ( I did not have almonds so used hazelnut)
125gm polenta
1 tsp gluten free baking powder
1 tsp salt
Juice and zest of 2 lemons
200gm raspberries plus a few extra for decoration ( can use frozen raspberries in the cake mixture)
icing sugar to decorate
Creme fraiche to serve

Preheat oven to 160 degrees C.
Grease and line the base of a 23cm baking tin.
Beat the butter and sugar until creamy and pale.
Beat in the eggs one at a time.
Fold in the dry ingredients and then the lemon juice and zest.
Pour half the mixture into the tin and the add half the raspberries.
Add the remaining cake mixture and sprinkle the remaining raspberries on top, do not mix them into cake mixture as it will discolour the cake mixture.
Bake for 50 to 60 mins until golden and just firm in the middle.
Cool in the tin.
Remove from tin, then sprinkle with icing sugar before serving with creme fraiche and a few fresh raspberries.

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