Lemon Polenta Cake with Lemon Curd and Crème Frâiche

Janet Pilfold and Olive Brennan of Blue Geranium Café at the Hosford Garden Centre near Bandon in west Cork made this cake for the Flavours of Ireland event in London, certainly one of the highlights.

Serves 8-10

225g (8oz) butter, softened

225g (8oz) caster sugar

225g (8oz) ground almonds

1 tsp pure vanilla extract

3 eggs, preferably free-range, lightly beaten

Grated zest of 2 unwaxed and washed lemons

Juice of 1 lemon

110g (4oz) fine cornmeal (polenta)

1 tsp gluten-free baking powder

Pinch of salt

Lemon curd (see below)

To Serve:

Softly whipped cream or crème frâiche

1 x 23cm (9in) spring form cake tin

Preheat the oven to 160C/325F/gas mark 3. Brush the cake tin with a little melted butter and flour the tin with rice flour. Cut out a round of parchment paper for the base of the tin.

In a large mixing bowl beat the butter until pale and soft.

Add the caster sugar and beat until light and creamy. Stir in the ground almonds and vanilla extract. Add the eggs, a little at a time beating thoroughly before adding the next bit.

Fold in the lemon zest and lemon juice, polenta, gluten-free baking powder and salt.

Pour the mixture into the prepared tin and bake for 50 minutes or until deep golden and a skewer comes out clean. Cool on a wire rack.

Meanwhile, make the lemon curd (see recipe below).

Spread the lemon curd over the top of the cake.

Serve cut into slices with a blob of softly whipped cream or crème frâiche.

Lemon Curd

110g (4oz) caster sugar

50g (2oz) butter

Finely grated rind and juice of 2 good lemons, preferably unwaxed

organic 2 eggs and 1 egg yolk (keep white aside for meringue)

On a very low heat, melt the butter, add the caster sugar, lemon juice and rind and then stir in well-beaten eggs.

Stir carefully over a gentle heat until the mixture coats the back of a spoon, do not allow to boil.

Draw off the heat and pour into a bowl (it will thicken as it cools).