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Butter Free Raspberry Polenta Cake
The quantity of polenta used is small, but is enough to work in that slightly gritty texture expected from a polenta cake. I also baked it in a shallower tin which results in a crunchy cased cake that is still soft and moist on the inside. Ingredients
- 75g raspberries
- Juice of 1 orange
- Juice and zest of half a lemon
- 75ml grapeseed oil
- 1 egg
- 50g sugar
- 100g plain flour
- 25g polenta
- 1/4 tsp baking powder
Directions
- Beat the egg with the sugar, then mix in the oil, juices and zest.
- In a separate bowl, sift in the flour with the polenta and baking powder. Fold in the raspberries.
- Tip in the wet mixture, then fold in carefully to mix.
- Pour into a lined tin, then bake at 180 degrees C for 25-30 minutes until just springy on top.
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