<\/span><\/strong><\/p>\n

\n

Just sweet enough, this almond and lemon cake with raspberries is wonderfully simple. It had been a long time since I\u2019d used one of Nigella\u2019s recipes, and I\u2019d almost forgotten how easy they can be \u2013 just put all the ingredients in a food processor and blitz! This time Nigella surprised me: there\u2019s no butter or wheat flour here. The cake is gluten-free, made simply with ground almonds and cornmeal (finely ground polenta). The children absolutely loved it. It\u2019s delicious, especially while still warm, when, as the author herself puts it, it has \u2018the breath of the oven\u2019 still inside…<\/em><\/p>\n<\/blockquote>\n

Ingredients for the almond and lemon cake:<\/span><\/p>\n

\n
• 150 ml light olive oil or rapeseed\/sunflower oil<\/li>\n
• zest and juice of 1 unwaxed lemon<\/li>\n
• 125 g caster sugar<\/li>\n
• 150 g ground almonds<\/li>\n
• 75 g finely ground polenta (or yellow cornmeal \u2013 not cornflour!)<\/li>\n
• 1 teaspoon baking powder (use gluten-free if necessary)<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 3 large eggs<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

  \n
  • 150 g frozen or fresh raspberries (do not thaw them first)<\/li>\n<\/ul>\n

    All the cake ingredients should be at room temperature.<\/p>\n

    Place all the cake ingredients in a food processor, except the lemon juice, and blitz until combined and you have a smooth, light yellow batter.<\/p>\n

    Pour the batter into a 20 x 20 cm square tin lined with baking paper. Arrange the raspberries evenly over the top \u2013 some of them will sink into the cake as it bakes.<\/p>\n

    Bake at 180\u00b0C for about 40 minutes, or until a skewer inserted into the centre comes out clean (I baked mine for about 15 minutes longer). Remove from the oven and, while still warm, drizzle the lemon juice over the top of the cake. Cut into squares. You can also dust with icing sugar.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe source: Nigella Lawson ‘Simply Nigella: feel good food’.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Just sweet enough, this almond and lemon cake with raspberries is wonderfully simple. It had been a long time since I\u2019d used one of Nigella\u2019s recipes, and I\u2019d almost forgotten how easy they can be \u2013 just put all the ingredients in a food processor and blitz! This time <\/p>\n","protected":false},"author":1,"featured_media":4975,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,76,306],"tags":[136,436,344,94,146,109],"duration":[],"tag_group":[],"class_list":["post-4974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-low-fat-healthier","category-quick-bakes-express","tag-almonds","tag-cornmeal","tag-gluten-free","tag-lemon-lime","tag-polenta","tag-raspberry"],"acf":[],"yoast_head":"\n