Lemon polenta cake

This cake is absolutely delicious - it may not look the most exciting sponge when it comes out of the oven but it tastes amazing! It is also a great pudding for anyone who is lactose intolerant if you use a lactose-free spread in the recipe. We often make this cake for family and friends and it's always a winner!

INGREDIENTS:

• 200g butter or margarine
• 200g golden caster sugar (plus 6tbsp for topping)
• 3 eggs
• 200g ground almonds
• 100g polenta
• 1 tsp baking powder
• Several lemons

(1) Grease and line an 8 inch cake tin (can use smaller - but obviously cake will be higher so may take a bit longer to bake).

(2) Beat 200g of butter or margarine together with 200g caster sugar.

(3) Add 3 eggs, one at a time, beating well each time.

(4) Add 200g of ground almonds and beat well.

(5) Stir in 100g of polenta and 1 tsp of baking powder.

(6) Grate in the zest of 1 lemon and the juice of half a lemon. Mix well.

(7) Put in the oven at 170 for about 50 minutes - cover half way through.

(8) For the topping - grate rind of 2 lemons into a saucepan, along with the juice of 3 lemons, then add 6 tbsp of golden caster sugar. Stir on a gentle heat until dissolved.

(9) Remove cake from oven. Prick all over with a skewer to ensure that it is cooked through.

(10) Pour over the topping mixture straight away.

(11) Leave to cool at room temperature - remove from tin when cool.