Sardinia Flourless Polenta Cake

Cook time 1 hour
Servings 8

Ingredients

225g butter, softened, plus extra for greasing

225g caster sugar

4 eggs

Zest of 1 lemon

125g almond meal

125g polenta

1 heaped tsp. baking powder

2 x 125g punnet of raspberries (or any other berry of your choice)

Pinch of salt

Icing sugar, for dusting

Sardinia Flourless Polenta Cake

Method

Preheat the oven to 160C. Grease and line a 22cm springform tin with baking paper.

Place the butter and caster sugar into the bowl of a mixer and beat until fluffy. With the motor still going add the eggs one by one, beating well between each addition. Add a pinch of salt, lemon zest, almond meal, polenta and baking powder and fold through until incorporated.

Spoon the mixture into the prepared tin and top with berries. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Cool for at least 15 minutes before removing from tin. Dust with icing sugar.