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Raspberry Polenta Cake with Lemon Syrup


  • For the cake

  • 175g butter

  • 175g caster sugar

  • 125g ground almonds

  • ½ tsp vanilla extract

  • 2 large eggs

  • Finely grated rind and juice of 1 lemon

  • 75g instant polenta flour

  • ½ tsp baking powder

  • 250g raspberries

  • To make the syrup

  • Grated rind and juice of two lemons

  • 50g caste sugar

  • 2 tbsp water


  • 1.

    Pre-heat the oven to 180 degrees/gas mark 4.  Grease or line a 15cm/6inch tin with baking parchment. 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.

  • 3.

    Finally fold in the raspberries. Spoon into the prepared tin and bake in the pre-heated oven.

  • 4.

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

  • 5.

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

  • 6.

    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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