Almond and Raspberry Polenta Cake
10
45
MINS
MINS
Metric
Imperial
INGREDIENTS
| 160g | Trex, chilled |
| 230g | Unrefined caster sugar |
| 200g | Ground almonds |
| 100g | Polenta |
| 3 | Large Eggs |
| 1 tsp | Almond extract |
| 1 1⁄2 tsp | Baking powder |
| 200g | Raspberries |
| 20g | Flaked almonds |
Method
Preheat oven to 180C.
Grease and line a 23-24cm cake tin with greaseproof paper.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well in between. Add in almond extract and whisk again until fully blended.
In a separate bowl, mix the ground almonds, polenta and baking powder. Once complete, fold the dry mixture into the butter, sugar and egg mixture until smooth. Add the raspberries to the batter and mix carefully. Spoon the batter in to the tin, ensuring that it is smoothed at the surface. Sprinkle flaked almonds.
Bake for 45 minutes or until golden brown. Leave the cake to cool before transferring to a wire rack to cool completely before serving.
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