Nigella's Warm Raspberry and Lemon Polenta Cake recipe
Tangy raspberries and lemon combine with sweet almonds and polenta in this wonderfully textured cake.
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 hotcooking.co.uk.
Cooking tools:
- Microplane
- Kitchen scale
- Cake pan
- Cake tester
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
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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