Natural Naked Raspberry Cake
This Natural, “Naked” Raspberry Cake Is the Perfect End for Outdoor Summer Meals.
THE RECIPE
INGREDIENTS
Cake:
- unsalted butter, for the pans
- ⅔ cup quick-cook polenta or cornmeal
- ⅔ cup brown rice flour
- ¾ cup desiccated (dried unsweetened) coconut
- 1 ¼ cups golden caster sugar
- 1 ½ teaspoons baking powder
- finely grated zest of 2 unwaxed lemons
- a pinch of sea salt flakes
- 1 ½ cups kefir, buttermilk, or natural yogurt
- ⅔ cup virgin coconut oil, melted
- 3 eggs, lightly beaten
- 3 cups raspberries, fresh or frozen
Cream:
- 1 ½ cups heavy cream
- 1 ½ cups Greek-style yogurt, the thickest you can find
- finely grated zest of 1 unwaxed lemon
- 1 tablespoon lemon juice
- 3 tablespoons golden icing (confectioners’) sugar
- 2 ½ cups fresh raspberries, plus more to serve
INSTRUCTIONS
- Preheat the oven to 350°F. Butter the sides and bases of 3, 8-inch loose-bottomed cake pans. Line the bases with baking parchment.
- In a bowl, mix together the polenta, rice flour, coconut, sugar, baking powder, lemon zest, and salt, using a whisk to disperse all the ingredients evenly.
- Separately combine the kefir or buttermilk or yogurt, coconut oil, and eggs, then mix them into the dry ingredients.
- Finally, fold in the raspberries, treating the mix as lightly as possible to keep them whole. Divide the mix between the 3 pans, using about 1 pound and 2 ounces in each pan. Smooth out the tops with a step or cranked palette knife, or the back of a spoon.
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