Step 1
Preheat oven to 180C.

Step 2
Grease and line a 23-24cm cake tin with greaseproof paper.

Step 3
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.

Step 4
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.

Step 5
Bake for 45 minutes or until golden brown. Leave the cake to cool before transferring to a wire rack to cool completely before serving.

Almond and Raspberry Polenta Cake

Almond and Raspberry Polenta Cake

It's the perfect bake for afternoon tea, but could also be a sweet breakfast-time delight.

10

Serves: 10

45
MINS

Bake Time: 45 mins

SUITABLE FOR FREEZING
DAIRY FREE

INGREDIENTS

160g6 oz Trex, chilled
230g9 oz Unrefined caster sugar
200g8 oz Ground almonds
100g4 oz Polenta
33 Large eggs
1 tsp1 tsp Almond extract
11⁄2 tsp1 1/2 tsp Baking powder
200g8 oz Raspberries
20g1 oz Flaked almonds

METHOD

Step 1
Preheat oven to 180C.

Step 2
Grease and line a 23-24cm cake tin with greaseproof paper.

Step 3
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.

Step 4
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.

Step 5
Bake for 45 minutes or until golden brown. Leave the cake to cool before transferring to a wire rack to cool completely before serving.

BAKE MODE