Lemon & Raspberry Gluten & Dairy Free Cake



Lemon & Raspberries really do sit together in perfect taste heaven. Subtly joined together in a moist, more-ish sponge.

The Lemon brings a gentle zesty perfect aroma and taste to the sponge, whilst the characteristic sweet and fruity raspberries not only dollop a bright pink hue throughout the sponge they marry beautifully with the taste of lemon. Each bite offers a hint of lemon followed by a fruity burst of raspberry all surrounded by the most wonderful soft sponge.

The sponge is formed from a base of ground almonds and polenta, both brought together with a light olive oil and egg.

I simply cannot believe how stupendously lovely this tray bake is; everyone who digs into a chunk cannot believe its Gluten and Dairy free. I always wonder what experience people have had to say that, but for me the fact its Dairy and Gluten free is just a bonus.

Partners well with a pot of English Breakfast Tea.

Weight 1200 kg
Product Size:

8 inches x 8 inches – Serves 8 – 10 generous portions


Ground Almonds, Raspberries, Olive oil, caster sugar, polenta, egg, bicarbonate of soda, baking powder, lemon zest, lemon juice


Contains nuts & egg
Baked in an environment where nuts are present


Serving Size: 80g 1 portion
Calories: 340 Calories from fat: 110
Daily Values %
Total Fat: 15g 25%
Saturated Fat: 5g 23%
Carbohydrates: 54g 18%
Dietary Fibre: 5g 20%
Sugars: 23g
Protein: 10g

Based on a 2000 calorie recommended daily adult intake
Nutritional details are an estimate and should only be used as a guide for approximation.


8 inches x 8 inches

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