Almond and Raspberry Polenta Cake
"This beautiful almond polenta cake with juicy bursts of raspberry is a foolproof gluten-free recipe. It's the ideal bake for afternoon tea, or even a sweet breakfast-time treat...."
INGREDIENTS
•
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
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