We love polenta cakes! They have great texture and flavour and they’re a great alternative to wheat based cakes, perfect when you’re trying to bake something gluten free. And why sticking to the old lemon and polenta recipe when there’s so much to explore? This recipe is floral, fruity and nutty and looks gorgeous too. Cover it in raspberry curd and it’ll have a bright pink colour, great when served on a slate, as seen at Lahloo Pantry!
- 225g butter (room temperature)
- 225g caster sugar
- 225g ground almonds
- 115g polenta
- 3 eggs
- 2 tbsps Lahloo Rosebud
- a handful of raspberries
- zest of 2 lemons
- juice of 1 lemon
- 1 tsp baking powder
- pinch of salt
- a few drops of vanilla extract
- raspberry curd to serve
Line and grease a large loaf tin. Preheat the oven at 150C.
Beat butter and sugar until pale. Add the ground almonds and the rolled petals of Lahloo Rosebud tea. Gradually add the eggs and the vanilla extract. When thoroughly combined, fold through the remaining ingredients, except the raspberries.
Pour half of the mixture into the tin. Scatter over half of the raspberries. Pour the other half of the mixture on top and then add the remaining raspberries.
Bake for 30 minutes. Cover with foil and bake for 25-30 minutes until firm. Leave it in the tin until it’s completely cold. Cover with raspberry curd and decorate with some rosebud petals. Enjoy!