POLENTA, ALMOND AND LEMON CAKE

Use as a coffee cake or pour a tad your favorite high octane booze over it.

Polenta, Almond and Lemon Cake

unsalted butter, for the pan

1 lb (450g) unsalted butter, softened

1 lb (450g) granulated sugar

1 lb (450g) ground almonds

2 tsp good vanilla extract

6 eggs

finely grated zest of 4 lemons

juice of 1 lemon

1/2 lb (225g) polenta

1 1/2 tsp baking powder

1/4 tsp sea salt

• Preheat the oven to 320°F (160°C). Butter and line a 12-inch (30cm) round and 3-inch (7.5cm) deep cake pan with parchment paper.

• Beat the butter and sugar together using an electric mixer until pale and light.

• Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and juice, the polenta, baking powder and salt.

• Spoon into the prepared pan. Bake for 45–50 minutes or until the cake is set and deep brown on top. Cool in the pan.