Raspberry Polenta Cake - Forever Nigella 25

Raspberry Polenta Cake - Forever Nigella 25

Based on the fact that I had no rhubarb, but plenty of rasperries in the freezer, I adapted heavily: used the raspberries pretty well frozen, replaced cinammon with the zest of a lemon (I happen to know for a fact that the Goddess would approve of the rasp/lemon combo), used self raising flour rather than plain (none in the cupboard) 0% fat Greek yoghurt rather than bio yoghurt. I also used a rather unconventional cake making method, having mixed up all the dry ingredients including the sugar together in a bowl as a result of recipe-blindness

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