Phil Vickery’s Gluten-Free Polenta Tray Bake with a Tangy Lemon and Raspberry Fondant - Stir it up M
Lighten up with this zesty lemon polenta cake infused with raspberries and topped with a creamy lime icing—baked to perfection in under 30 minutes!
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Ingredients
- 175 g Margarine
- 225 g Caster Sugar
- 3 Eggs
- 250 g Polenta (raw)
- 3 g Xanthan gum
- 10 ml Vanilla Extract
- 10 g Lemon Zest
- 15 g Gluten - Free Baking Powder
- 250 g Raspberries
- 250 g Icing sugar
- 40 ml Lime Juice
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