225g/8oz lactose free butter, softened, plus extra for greasing
125g/4.4oz ground almonds
1 tsp gluten-free baking powder
Juice and zest of 2 lemons
200g/7oz raspberries, plus a few extra to decorate
75g/2.6oz icing sugar, to decorate
25g granulated sugar
Preheat the oven to 160C/325F/gas 3. Grease and line the base of a 23cm springform tin.
Beat the lactose free butter and sugar until creamy and pale, then beat in eggs one at a time.
Fold in the almonds, polenta, baking powder, 1 tsp salt, and lemon juice and zest.
Pour half of the mix into the tin and arrange half of the raspberries on top.
Add the rest of the cake mix, then sprinkle the remaining raspberries on top – you don’t want to mix them in as this will discolour the cake.
Bake for 50–60 minutes until golden and just firm in the middle. Cool in the tin. Dust with icing sugar before serving with a few raspberries
Recipe adapted from: Good Food