- 225g unsalted butter, very soft
- 225g caster sugar
- 4 medium eggs, lightly beaten
- zest and juice of 2 lemons (keep separate)
- 75g finely ground polenta
- 150g gluten-free plain flour
- 1½ tsp baking powder
- 200g blueberries
- 300ml double cream
- 4 tbsp icing sugar, sifted
- 4 tbsp lemon curd
- 100g blueberries
- pared lemon zest (optional)
- Preheat oven to 180°C and line a roasting tin roughly 20,5cm x 30,5cm x 5cm with greaseproof paper.
- Put the butter and sugar into a large bowl. Beat with a hand-held electric whisk for about 3 minutes or until light and fluffy. Gradually add the eggs, whisking well after each addition. Whisk in the lemon zest.
- Use a large metal spoon to fold in the polenta, flour, baking powder and 2 tbsp 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.
- Bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then lift out and cool on the greaseproof paper on a wire rack.
- Once the cake has cooled completely, 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.
- Spread the icing on top of the cooled cake and scatter over the 100g blueberries and lemon zest, if using.
Per serving About 1 530kJ, 24g fat (14g saturated), 34g carbohydrate (22g total sugars).
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