Gluten-free lemon drizzle cake

The lemon in this Italian-inspired cake has a deliciously tart kick, while polenta and almonds add a slightly textured, incredibly moist element. A hint of rosemary is a perfect aromatic match for the citrus and gives it a nice point of difference. If you or anyone you know is gluten intolerant, prepare to find a new favourite sweet treat!

200g soft unsalted butter, plus extra for greasing

1 tsp rosemary leaves, finely chopped

zest of 2 lemons

1 cup caster sugar

2 cups ground almonds

2/3 cup fine polenta

1½ tsp baking powder

3 eggs

Lemon drizzle icing

Juice of 3 lemons

zest of 1 lemon

300g icing sugar

  1. Preheat oven to 180°C (160°C fan). Grease and line a 23cm springform cake tin with baking paper.
  2. Using an electric mixer, beat together butter, rosemary, lemon zest and sugar until pale and creamy.
  3. In a bowl, combine ground almonds, polenta and baking powder. Fold one-third of this into the butter-sugar mixture. Mix in one egg, then alternate mixing in remaining dry ingredients and eggs until completely combined.
  4. Pour mixture into prepared tin and bake 35-40 minutes until golden and the sides of cake have come away slightly from the tin. A skewer inserted in the middle should come out clean. Leave in tin to cool then turn out on to serving rack or plate.
  5. To make icing, in a small bowl combine lemon juice, zest and icing sugar, stirring until sugar dissolves.
  6. Drizzle icing over cake in batches, allowing a little to set before spooning over more. Sprinkle over extra rosemary leaves if desired. Serve in slices with crème fraiche or whipped cream for dolloping.