Little polenta and raspberry cakes

Light, fluffy and oh-so-sweet, Nici Wickes' mini polenta and raspberry cakes are a perfect treat or delightful dessert. Serve these little beauties with whipped cream.
Little polenta and raspberry cakes

If you’re coeliac, gluten intolerant, or just looking for more delicious sweet and savoury ideas, discover more gluten-free recipes here!




1.Preheat oven to 150°C. Grease a 12-hole muffin tin and line each hole with a small square of baking paper.
2.Make the syrup by simmering the sugar and lemon juice together for 3-5 minutes. Set aside to cool.
3.Using a standing beater, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each. Fold in the polenta, raspberries, ground almonds, baking powder, lemon zest and juice.
4.Spoon the batter into the prepared tin and bake for 15-18 minutes or until a skewer comes out clean and the cakes have begun to pull away from sides.
5.Once cooked, prick the top of each cake with a few small holes. Spoon over the cooled syrup so that it soaks in. Leave the cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries.

Feel free to make one large cake with this recipe, using a lined 20cm springform tin and cooking for 50-60 minutes or until a skewer comes out clean.


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