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FOR THE CAKE
- 225 g (8oz) unsalted butter, very soft
- 225 g (8oz) caster sugar
- 4 medium eggs, lightly beaten
- Zest and juice of 2 lemons (keep separate)
- 75 g (3oz) quick-cook polenta
- 150 g (5oz) gluten-free plain flour, we used Doves Farm Plain White Flour Blend
- 1 1/2 tsp gluten-free baking powder
- 200 g (7oz) blueberries
TO DECORATE
- 300 ml (1/2 pint) double cream
- 4 Tbsp. icing sugar, sifted
- 4tbsp lemon curd
- 100 g (3 1/2oz) blueberries
- Pared lemon zest, optional
- Step 1
Preheat oven to 180°C (160°C fan) mark 4 and line a roasting tin roughly 20.5cm x 30.5cm x 5cm (8in x 12in x 2in) with baking parchment.
- Step 2
To make the cake, put the butter and sugar into a large bowl and beat with a handheld electric whisk until light and fluffy, about 3min. Gradually add the eggs, whisking well after each addition. Whisk in the lemon zest.
- Step 3
Use a large metal spoon to fold in the polenta, flour, baking powder and 2tbsp of lemon juice to make a smooth batter. Carefully fold in half the blueberries. Spoon mixture into the prepared tin and level the surface. Scatter over remaining blueberries.
- Step 4
Bake for 40min or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5min, then lift out and cool in its parchment on a wire rack.
- Step 5
Once the cake is completely cool, peel off the paper and transfer to a large serving plate or board. To decorate, put the cream and icing sugar into a bowl and whip until the mixture holds soft peaks, then quickly whip in the lemon curd.
- Step 6
Mound the icing on top of the cooled cake and scatter over the 100g (3½ oz) blueberries and lemon zest, if using.
Topping tip
If you have it, add a dash of limoncello to the icing for extra kick.
Per Serving:
- Calories: 353
- Total carbs: 33g
- Sugars: 22 g
- Total fat: 23 g
- Saturated fat: 14 g
- Protein: 3g
- Fibre:1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
