Lemon & Rapberry Cake (GF)

A real favourite in the café. Here's how I make it...

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Ingredients

225g butter, softened

225g caster sugar

3 eggs

125g ground almonds

125g fine polenta

1 tsp gluten-free baking powder

Juice and zest of 2 lemons

200g frozen raspberries

Preheat oven to 160 fan and line a springform 8" tin

Method

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