Lemon and Blueberry Polenta Cake

Makes 12 pieces

Several of my friends are gluten-intolerant or coeliac and so I’ve been trying to increase my repertoire of gluten-free cakes. Some of my husband’s family also cannot eat gluten so I came up with this deliciously moist cake to serve at the afternoon tea following our son’s Christening.

It is bursting with lemon flavour, helped by the triple hit from the zest, juice and the addition of curd. There are pops of sweet juiciness from the blueberries and a pleasing texture from the polenta.

I’d urge you to give this a go, you will not be disappointed!

• Ingredients:

• For the cake:
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 75g quick cook polenta
• 150g gluten-free flour
• 1 1/2 tsp gluten-free baking powder
• 2 unwaxed lemons (zest only)
• 2 tbsp lemon curd
• 150g blueberries

• For the drizzle:
• 100g caster sugar
• 2 lemons (juice only)

Step 1: With an electric mixer, beat the sugar and butter together for a couple of minutes until light and fluffy.

Step 2: Add each egg, one at a time, beating after each addition (don’t panic if the mixture looks curdled!)

Step 3: Add the lemon zest and lemon curd and beat again.

Step 4: Fold in the polenta, flour and baking powder, until combined. Add half the blueberries and fold again.

Step 5: Pour into a lined square or rectangular tin (I used a brownie pan) and level, then place the remaining blueberries dotted over the surface.

Step 6: Bake in a preheated oven at 180c for 40 minutes (the top should be a mid-dark brown). Whilst this is baking make the drizzle by combining the lemon juice and sugar in a bowl.

Step 7: Remove from the oven and place on a cooling rack (still in the tin). Use a fork to pierce the top of the cake all over. Pour over the drizzle and leave for 30 minutes, until removing from the tin, and leaving to fully cool on the rack.

Step 8: Once cool, cut in to 12 equal pieces.

Before adding the blueberries you could dust them in a small amount of the flour to help stop them sinking. The ones you place on top will go into the batter as it cooks but should provide a more equal distribution.