Photo: David Holifield
Raspberry & lemon polenta cake
15 ingredients
15 min + 30 min
Serves 8
openrecipes
Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake
Estimated Nutrition (whole recipe, rough)
936
Calories
29g
Protein
34g
Fat
128g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g very soft butter
- 225g caster sugar , plus 1 tbsp
- 4 eggs , beaten
- 175g fine polenta
- 50g plain flour
- 1½ tsp baking powder
- ½ tsp vanilla extract
- finely grated zest of 1½ lemons
- 200g frozen raspberries , left frozen
- icing sugar , or more to taste (optional)
- 100g soft cheese at room temperature (we used Philadelphia)
- 1 tbsp icing sugar , or more to taste
- finely grated zest of ½ lemon , plus a squeeze of juice
- 142ml tub double cream
- 100g frozen raspberries , defrosted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes