Yields9 ServingsPrep Time5 minsCook Time1 hr 10 minsTotal Time1 hr 15 minsCategoryLunch, Sweet ThingsCuisineBritishCooking MethodBakingDietGluten Free, Low Lactose, Low Salt, Vegetarian
A deliciously moist and fruity flourless cake.
150 g caster sugar
6 eggs
300 g frozen raspberries, thawed
150 g ground almonds
100 g polenta
5 drops of food grade orange oil
1 tsp baking powder
1
Preheat the oven to 150 degrees centigrade (fan-assisted). Grease and line a 20cm diameter springform cake tin.
2
In a food processor combine the sugar and the eggs on medium speed
3
Add in the raspberries and process again on medium speed
4
Add almonds, polenta, orange oil and baking powder and combine on low speed until all ingredients are mixed
5
Pour the batter into the prepared baking tin
6
Pop into the oven for 70 minutes. After 35 minutes cover the cake with foil.
7
Leave to cool a little before removing from the pan. Sprinkle over icing sugar (optional) and serve with some tinned mandarin segments for decoration (also optional).
Just wondering where to source orange oil ?
I use the Do Terra brand.
Is the polenta supposed to be cooked first?
no you don’t need to cook before using