RASPBERRY, LEMON & POLENTA CAKE - Sherry's Kitchen Table
A delightful, gluten-free cake, perfect with a cup of tea or serve with a scoop of whipped cream or ice cream for dessert
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sherrys-kitchen-table.co.uk.
Ingredients
- 175 g ground almonds
- 130 g polenta
- 1 tsp baking powder
- 1/2 tsp salt
- 1 lemon, zested
- 3 eggs
- 200 g granulated sugar
- 125 ml olive oil
- 2 tbsp yoghurt
- 1 small tsp vanilla bean essence
- 350 g raspberries
- 2 tbsp maple syrup
- 1/2 lemon, juiced
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