Name: Gluten-free lemon & raspberry loaves
Yield: Makes 12
Ingredients: finely grated zest and juice of 1 lemon; 250 g caster sugar; 75 g ground almonds; 250 g unsalted butter, softened, plus extra for greasing; lemon juice; 150 g icing sugar; 50 g gluten-free self-raising flour, sifted; 125 g fine polenta; dried or fresh raspberries, to decorate; 4 free-range eggs, beaten

Preparation info

Makes
12

Difficulty
Medium

Appears in

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.