Raspberry & Lemon Polenta Cake Recipe

Preheat the oven to 180°C (350°F) and grease a round cake tin.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Stir in the ground almonds, polenta, lemon zest, and lemon juice until the batter is smooth.

Gently fold in the fresh raspberries, being careful not to crush them.

Pour the batter into the prepared cake tin and smooth the top using a spatula.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely.

Once cooled, dust the cake with icing sugar before serving.