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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