Gluten-free lemon & raspberry loaves

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Preparation info

  • Makes

    12

    • Difficulty

      Medium

Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Polenta adds a crunchy bite to cakes and is gluten-free. We make these cakes in mini loaf tins, but a large loaf tin can be used instead. Zigzag icing drizzled on top looks great, and, if serving immediately, fresh raspberries or strawberries give a summery twist.

Ingredients

  • 250 g unsalted butter, softened, plus extra for greasing
  • 250 g caster sugar
  • finely grated zest and juice of

Method

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease 12 mini loaf tins, or line the base of a 900 g loaf tin with nonstick baking paper.

Place the sugar, butter an