Luscious lemon & raspberry sandwich - Master recipes
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the...
Ingredients
- 450g pot gluten-free lemon curd yogurt -
- 150ml sunflower oil -
- 3 large eggs -
- 300g golden caster sugar -
- 300g gluten-free self-raising flour blend -
- 25g ground polenta -
- 1 tsp xanthan gum -
- 1 tsp gluten-free baking powder -
- 150g pack raspberries -
- 170ml pot double cream -
- 50g icing sugar , sifted -
- zest 1 lemon , plus 1 tbsp juice -
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