Almond and Raspberry Polenta Cake Recipe | Gluten Free Cake
Simple and light, this almond and raspberry polenta cake is a foolproof gluten-free recipe, perfect for an afternoon tea.
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Cooking tools:
- Springform cake tin
- Parchment paper
- Hand mixer
- Oven
- Mixing bowl
- Spoon
- Spatula
- Skewer
- Cooling rack
- Airtight container
- Measuring cup
- Measuring spoon
- Kitchen scale
Ingredients
- 200g (7oz) unsalted butter
- 230g (8oz) unrefined caster sugar
- 3 large eggs
- 1 tsp almond extract
- 200g (7oz) ground almonds
- 100g (3½oz) polenta
- 1½ tsp baking powder
- 200g (7oz) raspberries
- 20g (¾oz) flaked almonds
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