Gluten-free lemon polenta cake

A beautiful sharing platter you can make in advance.

SERVES 12

PREPARATION TIME 40 minutes, plus cooling

COOKING TIME about 1 hour

335g unsalted butter, softened, plus extra for greasing

335g caster sugar

4 large eggs

335g ground almonds

165g polenta

1tsp vanilla extract

Zest and juice 3 lemons

FOR THE GROUP PLATTER

4tbsp thick Greek yogurt

4tsp berry compote (see below) 4tbsp apple compote (see below) 1 punnet each blackberries and raspberries

½ punnet strawberries, washed and halved

1 large handful blueberries 2 passion fruits, halved

1 handful fresh mint sprigs 3tbsp granola

Icing sugar, to dust

FOR THE BERRY COMPOTE (makes 250g)

250g frozen mixed berries (not defrosted)

½tsp vanilla extract

25g caster sugar

1tsp lemon juice

FOR THE APPLE COMPOTE (makes 500g)

3 Bramley cooking apples, peeled, cored and cut into 5cm dice

2 granny smith apples, peeled, cored and diced into 5cm dice 4tbsp caster sugar

1tsp vanilla extract 1 Preheat oven to 180°C (160°C fan) mark 4. Grease a non-stick 25cm round springform cake tin and line base with parchment.

2 Put butter and sugar into the bowl of an electric mixer fitted with a paddle attachment and mix on a medium speed for 5–8min until it becomes pale and creamy.

3 Add eggs one at a time, making sure each egg is well incorporated before adding the next. Once all the eggs have been added, lower the speed to a slow pace and add the ground almonds and polenta 1tbsp at a time, then mix for a further 2min.

4 Add vanilla extract along with lemon zest and juice, then return to a medium speed and continue to mix for a further 3min to ensure all the ingredients are fully incorporated. The mixture should be smooth and have a fluffy consistency.

5 Transfer mixture to the cake tin and bake for 45–50min until golden brown and a skewer inserted into centre comes out clean. Remove from oven and leave to cool in tin.

6 Put all the berry compote ingredients in a small pan set over low heat and bring to a simmer. Cook berries for 20–25min, stirring occasionally. Remove from heat and cool for 1hr in pan before transferring compote to a plastic container or a jam jar. Chill and serve when required. This will keep for 5 days in the fridge.

7 Put all the apple compote ingredients into a non-stick pan and add 6tbsp water. Mix over low heat until sugar starts to dissolve, then raise heat to medium and cook for 10–12min. Set aside to cool, then chill until needed. It will keep for up to 7 days in the fridge.

8 To make the group platter, preheat the oven to 150°C (130°C fan) mark 2 and line a baking tray with baking parchment.

9 Put 6 slices of cake on to the prepared baking tray and warm in oven for 10min. Remove cake from oven and gently cut each slice in half. Arrange cake pieces on to a large serving platter, add yogurt, and berry and apple compotes. Scatter berries over the platter, and spoon over the seeds from 1 passion fruit, adding the other fruit halves. Add a few mint sprigs, sprinkle with granola, dust with icing sugar and serve.