FOR THE CAKE
- 200 grams soft unsalted butter (plus some for greasing)
- 200 grams caster sugar
- 200 grams ground almonds
- 100 grams fine polenta (or cornmeal)
- 1½ teaspoons baking powder
- 3 large eggs
- zest of 2 lemons (save juice for syrup)
FOR THE SYRUP
- juice of 2 lemons
- 125 grams icing sugar
- Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
- Preheat the oven to 180°C/gas mark 4/ 350°F.
- Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
- Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
- Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
- It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin.
- 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 in a smallish saucepan. Once the icing sugar’s dissolved into the juice, you’re done.
- Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.