150g soft unsalted butter (plus some for greasing)
150g sugar
100g ground almonds
50g fine polenta
1 tsp baking powder
3 large eggs
Zest of 2 lemons (save juice for syrup)
For the syrup
Juice of 2 lemons
125g icing sugar
Method
Line the base of a 23cm / 9inch spring-form cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 160°C
Beat the butter, sugar and lemon zest together until pale and whipped.
Add the eggs one at a time.
Mix together the almonds, polenta and baking powder, and beat this into the egg mixture.
Pour the mixture into your prepared tin and bake in the oven for about 40 minutes.
Using a skewer, insert into the cake. If it comes out clean the cake is ready. Remove from the oven to a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar.
Prick the top of the cake all over with a skewer, pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
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