Gluten Free Lemon and Raspberry Sponge Cake

Serves 12

Ingredients
450g pot gluten free lemon curd yoghurt
150ml sunflower oil
3 large eggs
300g golden caster sugar
300g gluten free self raising flour blend
25g ground polenta
1 tsp xanthan gum
1 tsp gluten-free baking powder
150g pack raspberries
170ml pot double cream

50g icing sugar, sifted

zest of 1 lemon, plus 1 tbsp juice

Instructions
1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. 
2. 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.
3. 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.
4. Stir 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.
4. Whip 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.

Taken from BBC Good Food Magazine August 2013