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Almond Polenta Cake with Raspberries

by Laura Agar Wilson from Grains as Mains

This beautiful almond and raspberry polenta cake is a foolproof gluten-free recipe. Simple and light, with pops of fresh raspberries, it is the ideal bake for an afternoon tea.

From the book

Laura Agar Wilson


This gluten-free cake is perfect for satisfying your sweet tooth while staying away from flour. The polenta and almonds give the cake a crumbly texture that beautifully offsets the tartness of the raspberries.

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200g (7oz) unsalted butter
230g (8oz) unrefined caster sugar
3 large eggs
1 tsp almond extract
200g (7oz) ground almonds
100g (3½oz) polenta
1½ tsp baking powder
200g (7oz) raspberries
20g (¾oz) flaked almonds

Essential kit

You will need: a springform cake tin, greaseproof paper and an electric whisk.


1. Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 23cm (9in) springform cake tin with greaseproof paper. Cream the butter and sugar with an electric whisk for 2 minutes or until light and fluffy. Add the eggs one at a time, mixing well between additions. Then add the almond extract and whisk for 2 minutes until fully incorporated.

2. Place the ground almonds, polenta, and baking powder in a separate bowl and mix well. Lightly fold the dry mixture into the butter, sugar, and egg mixture until just smooth. Gently fold the raspberries into the batter. Spoon the batter into the prepared tin, smooth over the surface, and scatter over the flaked almonds.

3. Bake the cake for 45 minutes or until golden brown and a skewer inserted into the centre comes out with only a few crumbs. Leave the cake in the tin to cool slightly. Then transfer to a wire rack to cool completely before serving. Store in the fridge, in an airtight container, for up to 3 days.

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From the book: Grains as Mains

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