Ingredients
The following ingredients have 4 Servings
- 200 g plain gluten free flour blend (I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.)
- 50 g fine ground polenta ((yellow cornmeal))
- 120 g ground almonds ((almond meal))
- 1½ tsp xanthan gum
- 2 tsp baking powder (gluten free)
- ¼ tsp fine sea salt
- 15 g freeze-dried raspberry powder
- 300 g white caster sugar
- 250 g unsalted butter (softened (or comparable dairy free alternative))
- 4 large eggs (room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) )
- 1 tsp vanilla extract
- 1 lemon (finely grated zest AND sieved juice)
- red food colouring paste (optional)
- 1 lemon (sieved juice)
- 10 g freeze-dried raspberry powder
- ½ tbsp water (approximate amount - Please judge drop by drop based on the consistency required)
- 200 g icing sugar ((approx) - aka confectioners/powdered sugar)
