0 added
Item price
£1.50Price per unit
£3.34/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 160°C, gas mark 3. Grease and base line a 23cm springform cake tin.
Whisk the Flora and 200g of the sugar in a large bowl until creamy. Beat in the eggs and the vanilla extract.
Add the polenta, almonds, baking powder and orange zest and mix together. Gently stir in the raspberries. Spoon into the tin, scatter with flaked almonds and bake for 50 minutes until set and lightly browned.
Meanwhile, place the orange juice and remaining 100g caster sugar in a small saucepan and simmer gently over a medium heat for about 10 minutes until thickened and syrupy. Remove from the heat and stir in the liqueur, if using.
Prick the cake with a thin skewer and spoon over the syrup. Leave to cool in the tin then slice and serve with a spoonful of mascarpone and a scattering of raspberries.
For extra zing, try using lemons in place of the oranges.
Typical values per serving when made using specific products in recipe
Energy | 1,657kJ/ 397kcals |
---|---|
Fat | 2.7g |
Saturated Fat | 3.9g |
Carbohydrates | 36.7g |
Sugars | 29.5g |
Fibre | 2g |
Protein | 7g |
Salt | 0.4g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£1.50Price per unit
£3.34/kg0 added
Item price
£2.65Price per unit
£2.65/kg0 added
Item price
£3.75Price per unit
£7.50/kg0 added
Item price
£1.85Price per unit
£4.87/100ml0 added
Item price
£1.90Price per unit
£5.07/kg0 added
Item price
£2.95Price per unit
£14.75/kg0 added
Item price
£1.30Price per unit
£8.13/kg0 added
Item price
£2.80Price per unit
46.7p each0 added
Item price
£2.60Price per unit
£17.34/kg0 added
Item price
£3.00Price per unit
£15/kg