Luscious lemon & raspberry sandwich recipe | Good Food
Lemon curd yogurt gives this gluten-free cake a lovely light texture. Similar to a Victoria sponge, it's filled with cream and berries and topped with a drizzle
Ingredients
- 450g pot gluten-free lemon curd yogurt
- 150ml sunflower oil
- 3 large eggs
- 300g golden caster sugar
- 300g gluten-free self-raising flour blend
- 25g ground polenta
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 150g pack raspberries
- 170ml pot double cream
- 50g icing sugar sifted
- zest 1 lemon plus 1 tbsp juice
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