Prep time
15 mins
Total cook time
60 mins
Serves
8 people
Level
Easy
About the recipe
🥣 Made with fresh lemon juice, vibrant raspberries, and hearty polenta, this cake is perfectly light, moist, and refreshing, with just the right balance of sweet and tangy in every bite. It’s naturally gluten-free, simple to prepare, and ideal for warm-weather baking when you want something fresh and effortless.
☀️ Perfect for a summer dessert, afternoon snack, or light brunch treat, it pairs beautifully with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream for an extra touch of indulgence.
🇫🇷 Fun French fact: In France, fruit-based cakes like this are often enjoyed during le goûter (afternoon snack time), especially in the summer when berries are at their peak.
🍋 This cake is fresh, vibrant, and effortlessly French. This is a must-try gluten-free summer cake that feels like sunshine in every slice! ☀️
Ingredients
Wet Ingredients
- 2/3 cups (150 g) melted unsalted butter
- 2 eggs
- 2 lemons
- 1 cup+ (12o g) fresh or frozen raspberries
Dry Ingredients
- 1 ¼ cups (135 g) powdered sugar
- 1 cup (170 g) pre-cooked dry polenta
- ½ cup (50 g) almond or wheat flour
- 2 teaspoons (7 g) baking powder
- 1 large tablespoon amount of corn starch (maizina)
Preparation
- Preheat the oven to 350 °
- Mix all of the dry ingredients together.
- Beat the eggs together in a separate bowl and incorporate into the dry ingredients.
- Add the melted butter to the mixture.
- Wash the lemons and grate finely the outside skin of the lemons.
- Press and add the juice and zest to the mixture.
7. Use parchment paper to line your bread pan.
8. Put 1/3 of the mixture in the bottom of the pan and spread/shake it flat.
9. Sporadically, place about 1/3 of the raspberries on top of the mixture.
10. Add half of the remaining batter on top of the raspberries and place all but 8 raspberries on top of the batter. The 8 raspberries will be for the deco on top.
11. Add the remaining polenta mixture on top of these raspberries and smoothen it out flat.
12. Add the remaining raspberries on top.
13. The total cooking time is about 40 minutes or until a knife comes out clean. Half way through I cover the cake with parchment paper so the raspberries do not burn on top. The sides of the cake should be golden brown when finished.
14. Take the cake out of the oven and let the the cake set by leaving it in the bread pan for at least 30 minutes. After it cools you can slowly lift up the cake by the parchment paper and transfer it to you serving platter.
15. Sprinkle the top with powdered sugar and enjoy!
This cake will preserve for 5-7 days in the frig.
