Lemon curd yogurt gives this gluten-free cake a lovely light texture. Similar to a Victoria sponge, it’s filled with cream and berries and topped with a drizzle icing
Prep:25 mins
Cuts into 8-10 slices
450g pot gluten-free lemon curd yogurt150ml sunflower oil3 large eggs300g golden caster sugar300g gluten-free self-raising flour blend25g ground polenta1 tsp xanthan gum1 tsp gluten-free baking powder150g pack raspberries170ml pot double cream
STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.STEP 2Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.STEP 3Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.
