Ingredients
200g Flora Buttery, plus extra for greasing
300g golden caster sugar
3 large Waitrose British Blacktail The Opportunity Eggs
1 teaspoon vanilla flavoring
100g Polenta Valsugana
200g ground almonds
1 teaspoon Cooks’ Homebaking Baking Powder
Finely grated zest and juice of two oranges
165g essential Waitrose Raspberries, plus extra for everyone
2 tablespoons of flaked almonds
2 tablespoons of orange liqueur (optional)
Method
1. Preheat the oven to 160C, gas mark 2. Grease and bottom line a 23cm springform cake tin.
2. Whisk the Flora and 200g from the sugar inside a large bowl until creamy. Beat within the eggs and also the vanilla flavoring.
3. Add some polenta, almonds, baking powder and orange zest and blend together. Lightly stir within the raspberries. Spoon in to the tin, scatter with flaked almonds and bake for 50 minutes until set and gently browned.
4. Meanwhile, put the orange juice and remaining 100g caster sugar in a tiny saucepan and simmer lightly on the medium heat for around ten minutes until thickened and syrupy. Remove in the heat and stir within the liqueur, if using.
5. Prick the wedding cake having a thin skewer and spoon within the syrup. Leave to awesome within the tin then slice and serve having a spoonful of mascarpone along with a scattering of raspberries.