Lemons and raspberries bring this wheat-free cake to life, adding flavour, colour and a lovely jammy taste. The ground almonds act in place of the flour creating a coarse texture that's excellent for binding and adding a crunchy finish.


  • For the cake

  • 175g butter

  • 175g caster sugar

  • 125g ground almonds

  • 1/2 tsp vanilla extract

  • 2 large eggs

  • Finely grated rind and juice of 1 lemon

  • 75g instant polenta flour

  • 1/2 tsp baking powder.

  • 250g raspberries

  • To make the syrup

  • Grated rind and juice of two lemons

  • 50g caster sugar

  • 2 tbsp water


  • 1.

    Pre-heat the oven to 180 degrees (gas mark 4). Grease or line a 15 cm (6inch) tin with baking parchment (bake-o-glide). Beat together the butter and sugar until light and fluffy.

  • 2.

    Add the ground and flaked almonds, vanilla extract and eggs and mix well. Mix in the lemon rind and juice, polenta flour and baking powder. Finally fold in the raspberries. Spoon into the prepared tin and bake in the pre-heated oven.

  • 3.

    For the sauce pour the lemon juice castor sugar, and water into a saucepan and heat through stir until the sugar has dissolved. Simmer gently to form syrup.

  • 4.

    When the cake is ready, remove from the oven and cool slightly before pouring some syrup over the cake.

  • 5.

    To serve, slice the cake and drizzle a little syrup on to the plate, add a dollop of crème fraîche, dust with a little icing and scatter a few fresh raspberries.

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