Lemon Polenta Cake

The Most Amazing Lemon Polenta Cake

Ingredients

Based upon a Nigella recipe.

Cake
200 g softened unsalted butter (and a little extra butter to grease the baking tin)

200 g ground almonds
200 g caster sugar

100 g polenta

3 large eggs

1 1/2 tsp baking powder
Zest of 2 lemons

Syrup
Juice of the 2 lemons
125 g caster sugar

Method

1. Preheat the oven - 180ºC (fan)
2. Cream together the butter and sugar in a large bowl
3. Add the almonds, polenta, baking powder, eggs and zest to the large bowl and mix thoroughly
4. Prepare a 22-23cm spring form round tin with greaseproof paper on the bottom and grease the bottom and sides with a little butter
5. Pour the cake mix into the tin and bake for 40 minutes (or until a skewer comes out 'clean').
6. To make the syrup put the lemon juice and caster sugar in a small saucepan. Heat until a syrup forms. 
7. Once the cake is cooked use the skewer to make holes in the cake and then spoon the warm syrup gently onto to the top of the cake so it is absorbed by the cake. Wait for the cake to cool for half an hour before removing from the tin
8. You will need to slide a knife around the edge of the tin to stop the cake from cracking when the spring is released

Best served with a dollop of thick cream or crème fraiche.