This gluten-free cake is perfect for satisfying your sweet tooth while staying away from flour. The polenta and almonds give the cake a crumbly texture that beautifully offsets the tartness of the raspberries. It travels well too – great for packing up for a Bank Holiday weekend picnic if the sun is shining…
200g unsalted butter
230g unrefined caster sugar
3 large free range eggs
1 tsp almond extract
200g ground almonds
1 1⁄2 tsp baking powder
20g flaked almonds
1 Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 23cm springform cake tin with greaseproof paper. Cream the butter and sugar with an electric whisk for 2 minutes or until light and fluffy. Add the eggs one at a time, mixing well between additions. Then add the almond extract and whisk for 2 minutes until fully incorporated.
2 Place the ground almonds, polenta and baking powder in a separate bowl and mix well. Lightly fold the dry mixture into the butter, sugar, and egg mixture until just smooth. Gently fold the raspberries into the batter. Spoon the batter into the prepared tin, smooth over the surface, and scatter over the flaked almonds.
3 Bake the cake for 45 minutes or until golden brown and a skewer inserted into the centre comes out with only a few crumbs. Leave the cake in the tin to cool slightly. Then transfer to a wire rack to cool completely before serving. Store in the fridge, in an airtight container, for up to 3 days.
Recipe from Grains as Mains by Laura Agar Wilson, (DK, £16.99)