Lemon Polenta Cake

Here's the recipe for Lemon Polenta Cake courtesy of Nigella (Nigella Kitchen).

200g butter
200g caster sugar
200g ground almonds
100g fine polenta
1 1/2 teaspoon baking powder
3 eggs
zest of 2 lemons

Line a 23cm round cake tin and preheat oven to 180C.
Beat the butter and sugar till light and fluffy.  Mix the almonds, poenta, baking powder and beat some of this into the butter/sugar mixture followed by 1 egg.  Alternate dry ingredients and eggs, beating all the time. Finally beat in the lemon zest and put into the tin.  Cook for about 40 mins.  A cake tester should come out cleanish and the sides of the cake should have begun to shrink away from the sides.

Make a syrup from the juice of 2 lemons and 125g icing sugar, boiling them together until the icing sugar has dissolved.  Prick the top of the cake all over and pour the warm syrup over the cake.

I hope this works for you too.  There is hope for all would be bakers!