Raspberry Almond Cornmeal Cake with Honey Glaze
This moist and tender gluten-free cake combines the delicate crunch of cornmeal with fragrant ground almonds, studded with fresh spring raspberries. Finished with a light honey glaze, it's perfect for afternoon tea or a simple dessert.
Ingredients
- 150g fine cornmeal or polenta
- 100g ground almonds
- 150g caster sugar
- 1 tsp gluten-free baking powder
- 1/4 tsp salt
- 3 large eggs, room temperature
- 120ml vegetable oil
- 120ml whole milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Zest of 1 lemon
- 200g fresh raspberries
- 2 tbsp flaked almonds
- 3 tbsp honey
- 1 tbsp warm water
Instructions
Preheat your oven to 170°C (340°F) and grease a 23cm round springform cake tin. Line the base with baking parchment.
In a large bowl, whisk together the cornmeal, ground almonds, caster sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs with the vegetable oil, milk, vanilla extract, almond extract, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir until just combined into a smooth batter.
Pour the batter into the prepared tin and scatter the fresh raspberries evenly over the top, gently pressing some into the batter. Sprinkle with flaked almonds.
Bake for 40-45 minutes until golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 15 minutes before releasing the springform and transferring to a wire rack.
Mix the honey with warm water and brush generously over the warm cake to create a light glaze.
Allow to cool completely before slicing. Store in an airtight container for up to 3 days.
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