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Raspberry and Lime Polenta Cake

Raspberry and Lime Polenta Cake

Ingredients

Method

  1. Pre-Heat oven to 1800C and grease a 23 spring-form cake tin.
  2. Place the Orgran Cornbread and Muffin Mix in a large mixing bowl.
  3. Add the lemon zest and combine.
  4. In a separate bowl beat the egg (OR Orgran No egg (Natural egg replacer)) and then add the oil milk.
  5. Beat again to combine well.
  6. Make a well in the centre of the muffin mix and add the liquid. Stir until just combined.
  7. Add the lemon and lime juice and finally the raspberries.
  8. Place in the spring-form tin and bake 25 to 30 minutes.
  9. Skewer test to ensure mixture is cooked through.
  10. Remove ring on pan and allow to cool.
  11. Serve dusted with icing sugar, raspberries and lemon/lime zest.
  12. Can also be served with a dollop of yoghurt.

(Recipe compliments of Natural Medicine Magazine)

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