Gluten-free lemon & raspberry loaves

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

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.

Ingredients

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

Cake
Dessert
Gluten-free
Vegetarian

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