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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
1½ tsp gluten-free baking powder
- 200 g
(7oz) blueberries
- 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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
