How doubly funny - I picked up a card yesterday in Waitrose for a gluten-free polenta cake that's kind of like a fruity LDC!
It's not online as yet, so here y'go: (btw, if you go to their site and tap in polenta they'll give you loads of ideas!)
175g soft butter
225g golden caser sugar
3 med eggs beaten
150g polenta
100g ground almonds
1tsp vanilla extract
2 tsp baking powder
400g raspberries
300g blueberries
zest of a lemon + half the juice
preheat oven to 180C/amrk 4
line a 24cm square or 27cm round (or a roasting dish?) tin with greaseproof/baking parchment
cream butter and 175g of sugar til fluffy
add beaten egg and polenta then beat again til well combined.
stir in ground almonds, vanilla & baking powder
using a metal spoon, fold in half each of rasps and blueberries with the lemon zest
spoon into the tin and level with the back of spoon.
Bake for 30-35 mins or until golden and a skewer comes out clean
In the meantime, heat the lemon juice with the remaining sugar ina microwave on high for 2 mins or so or by boiling in a saucepan for 102 mins. Make holes over the surface of the cake adn pour over syrup while cake is still hot.
serve with whipped cream and remainder of berries