I’ve made plenty of cupcakes and bars so it was time to make a cake. I don’t trust my oven. Even after 5 years in this house, I have not figured out my expensive Smeg oven. It cooks unevenly and seems to burn the outside of everything before the inside is cooked. Anyway, I wouldn’t let it beat me and I decided to make this gluten-free lemon, berry polenta cake, which I found at www.cakeboule.wordpress.com

I saw it getting a bit too brown on top before the time was up so I covered it with tinfoil but it still got a little too dark on the bottom even though I pulled it out well before the instructions said. I have adjusted the timing accordingly in the recipe but check it after 35 minutes to see if a skewer comes out clean. If it does, get it out of there. This is a very moist, totally delicious cake with a brilliant sharpness from the 4 lemons, which cuts through the sweetness of the sugar syrup which gets poured over the cooked cake. This was a triumph of flavour according to me and one of the best gluten-free recipes I have made.