Gluten Free Lemon Cake with Strawberries

1. Preheat the oven to 160°C/gas mark 3. Grease a non-stick springform cake tin and line the base with a cut-out round of greaseproof paper.
2. In a food mixer or bowl, beat the butter and sugar together until light and fluffy. Crack in the eggs, one by one, mixing continuously.
3. Once the eggs are fully mixed in, add the polenta, ground almonds and baking powder and mix again.
4. Once combined, add the lemon zest and juice and continue to blend until fully combined.
5. Pour the batter into the prepared cake tin and bake in the oven for 50 minutes, or until the cake has risen and is golden on top. Remove from the oven and leave to cool.
6. Meanwhile, prepare the strawberries. Place the strawberry jam in a thick-bottomed saucepan and bring to the boil.
7. Simmer the jam for 3 minutes, then add the quartered strawberries. Simmer for a further 2 minutes.
8. Remove the strawberry compote from the heat and set aside to cool.
9. Once cool, spread the compote over the whole cake before serving or serve each slice with a spoonful of the strawberry compote.

Preparation & Cooking Time: 1 hour 10 minutes.

Serves: 12

Ingredients:

• 250g of butter, soft, extra for greasing.
• 250g of caster sugar.
• 3 eggs.
• 100g of polenta.
• 250g of ground almonds.
• 1 tsp of baking powder.
• 3 lemons for zest.
• 45ml of lemon juice.
• 170g of strawberry jam.
• 1 punnet of strawberries, hulled and quartered.