A deliciously moist and fruity flourless cake.
Preheat the oven to 150 degrees centigrade (fan-assisted). Grease and line a 20cm diameter springform cake tin.
In a food processor combine the sugar and the eggs on medium speed
Add in the raspberries and process again on medium speed
Add almonds, polenta, orange oil and baking powder and combine on low speed until all ingredients are mixed
Pour the batter into the prepared baking tin
Pop into the oven for 70 minutes. After 35 minutes cover the cake with foil.
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).