Sweet afternoons

Beat the cravings with a sweet treat!

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LEMON, POLENTA & RASPBERRY TEA CAKE

SERVES 6-8

• 250g unsalted butter, room temperature

• 225g raw caster sugar

• zest of 2 lemons

• 1 vanilla bean, split lengthways, seeds scraped or 1 tsp vanilla bean paste

• 4 eggs, room temperature

• 110g fine polenta

• 275g almond meal

• 50g rice flour

• 1 tsp baking powder

• ¼ tsp fine sea salt

• 50g lemon juice

• 125g fresh or frozen raspberries

• 1 tsp cornflour

RASPBERRY ICING

• 125g fresh or frozen raspberries

• 110g icing sugar

• 1 tsp lemon juice

1 Preheat oven to 160°C. Grease a 25 x 10cm loaf (bar) tin with butter or oil spray and line it with baking paper.

2 In a stand mixer with the paddle attachment, beat butter, sugar, lemon zest and vanilla seeds for about 10 mins, until pale and creamy. In a small bowl, lightly beat the egg. Gradually add egg to creamed butter mixture, mixing well between additions until fully incorporated. Scrape down the side of the bowl to ensure everything is thoroughly mixed.