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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

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).

Nutrition Facts

Servings 0