225g unsalted butter, softened
225g white sugar
125g almond meal
125g yellow polenta
1 tsp salt
1 tsp baking powder
Juice and zest of 2 lemons 200g raspberries
For the cake:
Pre-heat fan-forced oven to 170C.
First, melt the butter until soft. Combine the sugar with the butter.
Separately combine the dry ingredients - almond meal, polenta, salt and baking powder.
Add the 3 whole eggs as well as the lemon juice and zest into the butter.
Now combine all ingredients together (except for the raspberries).
Place half of the cake mix into a lined, greased tray (26cm diameter). Then add a layer of half of the raspberries. Then repeat by adding another layer of cake mix and another final layer of raspberries.
Cook for 30 minutes. Check if cooked by inserting a skewer into the cake. If cooked it should come out clean, if not the cake will need additional cooking.
For the yoghurt mousse:
Soak the gelatine in cold water.
Combine sugar and water in a saucepan and melt down gently.
In a separate bowl, whip the cream by hand until it forms soft peaks.
Extract the gelatine from the cold water and add to the sugar and water.
In another bowl, add the vanilla paste to the yoghurt. Combine gradually the cream and the yoghurt with a whisk.
Pour the sugar and gelatine mix through a strainer into the yoghurt and combine and refrigerate.
Serve the cake with a dollop of yoghurt mousse and voila!
The Chelsea Bistro
61 Petrie Tce, City
P 3367 1288 www.thechelsea.com.au