Lemon & Polenta Cake

125g butter
125g caster sugar
Grated zest & juice of 2 lemons
125g ground almonds
2 medium eggs
100g polenta (ordinary or quick cook)
½ tsp baking powder
Icing sugar to dust

Medium size cake tin
Oven 150°C

In a bowl cream together the butter and sugar with the lemon zest using a wooden spoon. Stir in the ground almonds then add the eggs one at a time beating well before adding the next. Fold in the polenta and lemon juice and once combined add the baking powder and fold lightly and quickly. If using a food processor add the ingredients in the above order, mixing after each new ingredient is added.

Use a medium size cake tin greased or lined with baking paper. Pour in the mixture and smooth the surface using a palette knife. Bake in the middle of the oven for 45 minutes until firm to the touch but still springy.

Leave to cool and then dust with icing sugar and serve with cream or crème fraiche. The cake can be stored in an airtight container in the fridge, as when served chilled it takes on a moist and sticky consistency.