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Orange and Raspberry Almond and Polenta Cake

Yields9 ServingsPrep Time5 minsCook Time1 hr 10 minsTotal Time1 hr 15 mins

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).

Nutrition Facts

Servings 0