RASPBERRY, LEMON & POLENTA CAKE
Description
I love the soft fruit season and raspberries are such a treat. I used to pop them on each little finger on my granddaughter's hands and she would pick them off one by one...Now she prefers them in a cake or in a trifle. (check out my trifle recipe)
I love the use of polenta in a cake, especially if it is paired with ground almonds or hazelnuts. It has a grainy texture which works well with the mushiness of the raspberries. The lemon cuts through and every mouthful is a taste of summer.
Options: you can use other soft fruits such as blackberries or blueberries instead. Or why not use sliced peaches, plums or apricots? A fan like arrangement will look wonderful when you display it. I'm off to try that !
Did I hear you say you've put the kettle on?!
Ingredients
Dry ingredients
To beat with electric mixer
Flavours to mix
Instructions
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Watch the video below for a quick guide:
Heat the oven to 170C
Grease and line a 7" spring form cake tin with baking paper
Mix all the dry ingredients together and set aside
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Beat the eggs and sugar till creamy.
Add the olive oil in a stream while mixing.
Stir in the yoghurt and vanilla essence
Fold in the dry ingredients into the egg mix a handful at a time, using a spoon.
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Mix the raspberries with the maple syrup and lemon juice in a bowl. Save a few for decorating later on. Arrange at the bottom of the tin, mindful of what it will look like when you take the paper off.
Pour in the batter. Bake for an hour, making sure the testing skewer is clean when it come out.
Turn it out and flip it on to a plate, remove the paper gently.
Dust with icing sugar when it is properly cooled. (if you can wait!)
I always save a little batter to put in a mini loaf tin or a cup cake. That way I can try it out without cutting into it!
