Nigella's Warm Raspberry and Lemon Polenta Cake recipe | HotCooking
Tangy raspberries and lemon combine with sweet almonds and polenta in this wonderfully textured cake.
Ingredients
- 150ml light olive oil (plus more for greasing)
- zest and juice from 1 lemon
- 125g caster sugar
- 150g ground almonds
- 75g polenta (not instant)
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 3 eggs (large)
- 150g frozen raspberries
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