Raspberry And Lemon Polenta Cake (GF DF)

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Raspberry and Lemon Polenta Cake, gluten and dairy free using Sweet Freedom fruit syrup rather than conventional sugar.  Utterly delicious and 250 calories per slice.  This would have been my entry to The Great British Bake Off 🙂

Makes 12 Slices

Macrosper slice

Calories 250, Fat 18.8g, Carbs 15g, Sugars 1.6g, Fiber 2.2g and Protein 5.2g

Ingredients:

  • 180ml Light Olive Oil
  • 190g Sweet Freedom Syrup
  • 3 Large Eggs
  • 125g Ground Almonds
  • 125g Fine Polenta
  • 1 Tsp Gluten Free Baking Powder
  • Juice and Zest of 2 Unwaxed Lemons
  • 225g Fresh Raspberries

You will need:

  • Pre Heated Oven to 160C Conventional 140C Fan
  • Large Mixing Bowl
  • Electric Whisk
  • Scales / Measuring Jug / Measuring Spoons
  • Spatula
  • Zester
  • Juicer
  • 20cm Prepared Loose bottomed Tin or Springform Tin
  • Juice and zest your lemons

  • Add your olive oil and sweet freedom to your large mixing bowl and whisk until combined

  • Add your eggs

  • Whisk until frothy and bubbly

  • Add your polenta, ground almonds and baking powder to mix and beat in

  • Stir in your lemon juice and zest with spatula

  • Gently stir in 200g of your raspberries

  • Prepare your tin

  • Add your cake mix then add remaining 25g raspberries to the top

    Pop in oven and bake on the middle shelf for 50 60 minutes until golden on top and set

  • Leave to cool on rack for 10 minutes

  • Serve and enjoy

    This keeps in an airtight container in the fridge for 3 days

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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