Lemon polenta cake with strawberry compote

This gluten-free cake, flavoured with citrus and elderflower, is served with a tangy combo of fresh fruit and jam.

MAKES A 20CM ROUND CAKE 250g unsalted butter, plus extra for greasing 250g golden caster sugar 3 large eggs 100g polenta 250g ground almonds 1 tsp baking powder (gluten-free) grated zest of 3 lemons 45ml lemon juice (squeezed from the zested lemons) 40ml elderflower cordial

FOR THE TOPPING 170g strawberry jam 350g strawberries, hulled and quartered grated zest and juice of 1 lime

1 Preheat the oven to 160C/gas 2½. Grease and line the base of a nonstick 20cm springform cake tin. 2 Cream the butter and sugar together until light and fluffy. Add the eggs slowly until fully combined. 3 In a separate bowl, combine the polenta, ground almonds and baking powder. Carefully fold the dry ingredients into the batter until mixed. Add the lemon zest and juice and elderflower cordial and stir until well mixed. 4 Pour the batter into the prepared tin and bake for 50 minutes or until the cake has risen and is golden on top. Remove from the oven, transfer to a wire rack and leave to cool in the tin. 5 To prepare the topping, place the strawberry jam in a heavy-based saucepan and bring to the boil. Simmer the jam for 3 minutes, then add the quartered strawberries and lime zest and juice. Simmer for a further 2 minutes. Remove the strawberry compote from the heat, transfer to a clean jug and set aside to cool. 6 To serve, place the cake on a plate and spread the compote over it before serving. STORE for up to 3 days loosely covered with clingfilm in the refrigerator. Not suitable for freezing.