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