200g caster sugar
200g ground almonds
100g fine polenta
1½ tsp baking powder
3 large eggs
2 lemons, zest and juice (keep separate)
125g caster sugar
Preheat the oven to 180C/gas mark 4/375F
Grease and line a 20cm springform tin.
1, Cream together the butter and sugar until light and fluffy.
2, Mix the almonds, polenta and baking powder together.
3, Add one of the eggs to the butter mix and beat thoroughly. Add a third of the dry ingredients and mix well.
4, Continue until all the ingredients are incorporated. The mixture will be quite thick in comparison to most cake mixes.
5, Add the lemon zest and mix well.
6, Spoon into the cake tin, smooth the top and bake for 40-50 minutes. When it's done it will still look quite wobbly, but if it has shrunk from the edges of the tin it should be done.
7, When the cake is cooked, remove from the oven and place on a wire rack to cool.
8, Put the lemon juice and 125g sugar in a small saucepan and stir over a low heat until the sugar has dissolved.
9, Prick holes all over the top of the cake using a cake tester (or knitting needle!) and pour the lemon syrup over.
Serve with soft fruits and a dollop of cream... enjoy!