250g pack lactose free butter, softened
250g golden caster sugar
4 large egg
100g ground almond
2½ tsp gluten free baking powder
150ml pot lactose free natural yogurt
1 tsp orange blossom water
juice ½ orange
For the raspberry frosting
175g icing sugar
Heat oven to 160C/140C fan/gas 3. Use a little of the lactose freebutter to grease a deep 23cm cake tin and line with baking parchment.
Mix the raspberries and 50g of the polenta, then set aside.
In a large bowl, combine the lactose free butter and sugar with an electric whisk until pale and fluffy.
Add the eggs, one at a time, mixing well between each addition.
Add the remaining polenta, the almonds, gluten free baking powder, lactose free yogurt, orange blossom water, orange juice and raspberry mix, and stir everything until just combined.
Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool.
When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
To make the raspberry frosting, put the raspberries and icing sugar in a small bowl and mix, to just crush the berries.
Drizzle all over the cake, then top with whole raspberries. Will keep for up to 5 days in a cake tin.
Recipe adapted from: Good Food