A really moreish dessert cake made with polenta and ground almonds instead of flour.  Almond and polenta give this cake a wonderful texture. Serve with zesty lemon icing and orange cream cheese.

You will need:

Lamb Brand Castor Sugar 200g and 3 extra tbsp for topping

Lamb Brand Pure Ground Almonds 200g

Lamb Brand Polenta 120g

Lamb Brand Baking Powder 1 tsp

Butter 200g

Eggs 3

Lemons 2, (or Oranges 3)

All you have to do is:

1. Preheat oven to 160oC. 

2. Mix butter and castor sugar until light and fluffy.

3. Beat in the eggs and gradually add in the ground almonds and beat well.

4. Stir in Polenta, baking powder, zest of one lemon or orange and juice of half a lemon or orange. 

5. Place mixture in a lined 20cm round cake tin and bake for 45 minutes or until a skewer inserted in the centre of cake comes out

clean. 

6. While cake is baking, grate the rind of remaining lemon or oranges and extract the juice. 

7. Place rind, juice and extra castor sugar in saucepan, heat gently until sugar dissolves. 

8. When cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour syrup over the cake and let it soak in.

9. Leave to cool in the tin, then remove and wrap in foil until serving. 

10. This cake will keep for a few days and will freeze very well even with the syrup in it.

11. You can warm for a few seconds in the microwave before serving.