Raspberry & lemon polenta cake recipe | Good Food
Give your sponge an Italian twist with Jane Hornby’s easy-to-make polenta cake, recipe from BBC Good Food.
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 www.bbcgoodfood.com.
Ingredients
- 225g very soft butter
- 225g caster sugar plus 1 tbsp
- 4 eggs beaten
- 175g fine polenta
- 50g plain flour
- 1½ tsp baking powder
- ½ tsp vanilla extract
- finely grated zest of 1½ lemons
- 200g frozen raspberry left frozen
- icing sugar or more to taste (optional)
- 100g soft cheese at room temperature (we used Philadelphia)
- 1 tbsp icing sugar or more to taste
- finely grated zest of ½ lemon plus a squeeze of juice
- 142ml tub double cream
- 100g frozen raspberry defrosted
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