This is a print preview of "Butter Free Raspberry Polenta Cake" recipe.

Butter Free Raspberry Polenta Cake Recipe
by Hungry Jenny

Butter Free Raspberry Polenta Cake

The quantity of polenta used is small, but is enough to work in that slightly gritty texture expected from a polenta cake. I also baked it in a shallower tin which results in a crunchy cased cake that is still soft and moist on the inside.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United Kingdom British
Cook time: Servings: 8

Ingredients

  • 75g raspberries
  • Juice of 1 orange
  • Juice and zest of half a lemon
  • 75ml grapeseed oil
  • 1 egg
  • 50g sugar
  • 100g plain flour
  • 25g polenta
  • 1/4 tsp baking powder

Directions

  1. Beat the egg with the sugar, then mix in the oil, juices and zest.
  2. In a separate bowl, sift in the flour with the polenta and baking powder. Fold in the raspberries.
  3. Tip in the wet mixture, then fold in carefully to mix.
  4. Pour into a lined tin, then bake at 180 degrees C for 25-30 minutes until just springy on top.