Serve this moist, delicious cake with the cream filling, or simply dusted with icing sugar and a bowl of thick plain yoghurt alongside. Use fresh berries when in season.
225 grams butter, very soft but not melted
1 cup caster sugar
¾ cup instant polenta
1 cup ground almonds
1 teaspoon gluten-free baking powder
pinch of salt
finely grated zest and juice 1 lemon and 1 small orange
2 cups frozen berries, I used a mix of raspberries and blackberries
50 grams brittle, roughly chopped, optional*
150 grams cream cheese at room temperature
2 tablespoons caster sugar
finely grated zest of 1 lemon
2 teaspoons lemon juice
¾ cup cream, softly whipped
Grease a 23 cm spring form tin and line the base and sides with baking paper.
Preheat the oven to 160˚C
Filling: Beat the cream cheese, caster sugar, lemon zest and juice until light and fluffy. Fold in the cream then cover and chill until ready to use.
Cake: Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well between each addition. Using a large metal spoon fold in the polenta, almonds, baking powder, salt and the zest and juice.
Spoon half of the batter into the tin and arrange half of the berries on top. Top with the rest of the batter then sprinkle over the remaining berries and all of the brittle.
Bake for 55–60 minutes until golden and just firm in the centre. Cool in the tin.
To serve: Remove from the tin and slice the cake in half if filling. Slide a flat baking tray between the layers and remove the top layer.
Spread with the filling and replace the top layer. Dust with icing sugar to serve. Makes 1 cake
Handy note: I keep bars of peanut and sesame seed brittle from Asian food stores in my pantry for a quick topping to sprinkle on ice cream, tarts, cakes and pavlovas.