Preheat your oven to 180 Degrees C (355 F). Grease and line the base and sides of a 17 cm (6.5”) spring-form tin with non-stick baking paper.

Add flour, baking powder, sugar, butter and lightly beaten egg to the bowl of a food processor fitted with a steel blade. Pulse until the mixture just starts to come together.

Tip the mixture onto some cling wrap. Gently bring it together then divide the mixture and press ⅔ into the base of the prepared tin, reserving the remaining ⅓ for the topping.

Make the lemon curd as per the instructions below. Pour the hot lemon curd onto the cake base.

As evenly as possible, crumble the remaining mixture over the top of the curd. It will spread a little during baking.

Bake until lightly golden brown - about 30 minutes.

Remove from the oven and cool completely in the pan. Gluten-free baked goods are often fragile, so it is important that the cake is cooled before removing from the tin.

Gently remove the side of the spring-form tin. Remove the baking paper, place the cake on a serving platter and dust the cake with icing/powdered sugar.

Place all filling ingredients in a saucepan. Over a low heat, stir until the butter has melted and the curd thickens, just below boiling point. Do not use high heat to avoid scrambling the egg.