Gluten-free raspberry and polenta cake recipe
Serves 12 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz sugar 3 eggs 125g/4.4oz ground almonds 125g/4.4oz polenta 1 tsp gluten-free baking powder Juice and zest of 2 lemons 200g/7oz raspberries, plus a few extra to decorate 75g/2.6oz icing sugar, to decorate Crème fraîche, to …
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