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Raspberry and Lemon Polenta Cake

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For cake
  Soft butter 8 Ounce (225 Gram)
  Caster sugar 8 1⁄2 Ounce (225 Gram / 8 Ounce Plus 1 Tablespoon)
  Eggs 4 Large, beaten
  Quick cooking polenta mix 6 Ounce (175 Gram)
  Plain flour 2 1⁄2 Ounce (50 Gram / 2 Ounce Plus 1 Tablespoon)
  Baking powder 1 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Lemons 1 1⁄2 , zest finely grated
  Raspberries 8 Ounce (200 Gram, Fresh / Frozen, Left Frozen)
For filling
  Soft cheese 4 Ounce (100 Gram, At Room Temperature, May Use Philadelphia)
  Icing sugar 1 Tablespoon (Add More Quantity As Per Taste)
  Lemon 1⁄2 , juiced and zest finely grated
  Double cream 142 Milliliter (1 Tub)
  Raspberries 4 Ounce, Defrosted (Fresh / Frozen)

1. Heat oven to 190C / 170C fan / gas 5 and butter two 20cm sandwich tins, line the bottom of tins with baking parchment. In a large bowl, beat the butter and 225 g caster sugar together until creamy. Gradually add the eggs, little by little, until the mix is pale and fluffy. If the mix looks like it's starting to split, add 1 tsp of the flour, then carry on.
2. Stir together the polenta, flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter most of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
3. Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into it. Bake both sponges for 10 more mins or until springy in the middle. (If this sounds too tricky, just leave the sponges to bake for 30 mins and add the leftover berries to . the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry sponge - slide it off its base rattier than turning upside down.
4. Once cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if needed, very lightly whip the cream, then fold into the cheese. Fold in the raspberries. Sandwich the sponges together, then dust with more icing sugar to serve.

Recipe Summary

Difficulty Level: 
Holiday, Party
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 618 Calories from Fat 335

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 17.5 g87.3%

Trans Fat 0 g

Cholesterol 173.2 mg57.7%

Sodium 165.2 mg6.9%

Total Carbohydrates 63 g21.1%

Dietary Fiber 4.4 g17.4%

Sugars 34.2 g

Protein 9 g17.7%

Vitamin A 19.9% Vitamin C 37.2%

Calcium 12.9% Iron 8.5%

*Based on a 2000 Calorie diet

Raspberry And Lemon Polenta Cake Recipe