I baked this today, and wanted to update the recipe to include a serious Lemon twist.
I baked at 325° f for 50 minutes, but for the last 15 minutes I covered the top with baking Parchment to prevent it over browning. One of the really great things about baking polenta and Almonds is when slighty overbaked the edges become almost chewy…oh soooo good, so for an 11:00 break I had this with a bit of vanilla ice cream.
Here’s a top tip when baking with ingredients that are suitable.
If your recipes are consistently under-cooking (gummy in the middle or sinking) your oven temperature may be off. Some ovens can be quite temperamental. Even new ones. Purchase an oven thermometer to gauge how your oven is performing. You may be surprised, as one reader was, to discover that your preheating stage takes additional time before it reaches true baking temperature- despite the on light that declares oven ready.
If your oven is on target, but your baked goods are gummy, first check your flour blend- is is white rice based? That alone can equal gummy. Try baking at a higher temp- at 375º or 400º instead. Keep an eye on it- it will rise faster and bake faster. But it just may solve your problem- especially for breads.
This recipes serves 12.
225g/8oz unsalted 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
Crème fraîche, to serve…
Preheat the oven to 160C/325F/gas 3. Grease and line the base of a 23cm springform tin. Beat the 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 dollop of crème fraîche and a few raspberries.