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.
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 thehappyfoodie.co.uk.
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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