Ingredients

220g butter
200g caster sugar
3 eggs
Finely grated rind of 2 lemons
4 tbsp freshly squeezed lemon juice
150g ground almond meal
150g plain flour sifted together with 1 heaped tsp baking powder
60g fine polenta

Instructions

1. Pre-heat the oven to 160 deg C and grease and line a 22cm cake baking tin.
2. Cream the butter and sugar together until light and creamy.
3. Stir in the almond meal, then add eggs one at a time, beating well after each one. If the mixture starts to curdle, add a little flour.
4. Fold in the lemon juice, lemon rind, polenta and sifted flour and baking powder.
5. Spoon the mixture into the greased baking tin and bake for around 50 minutes until the top is golden-brown.
6. The cake is a moist one but bake it a little longer until a knife inserted into it comes out clean.
7. Dust the top with icing sugar and serve while still warm. It is also good served with a few tablespoons of natural yoghurt.