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Polenta, Lemon and Almond Cake

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Method

Preheat the oven to 170° C. Place a disc of greaseproof paper in the bottom of a 20cm / 8 inch cake tin, 5 cm deep. Brush the sides of the tin with melted butter and dust with polenta.

Cream butter and sugar well. Beat in the eggs, one at a time, then add in the lemon zest and juice, and the almond essence, if using. Fold in the ground almonds, polenta and baking powder.

Pour the cake mixture into the prepared tin, smooth the top, and sprinkle with the flaked almonds, if using. Cook for between 55 minutes and 1 hour 10 minutes, depending on your oven. I usually find that just under an hour is perfect. Check after 45 minutes and place a piece of foil on top of the cake to prevent it from becoming too brown.

Remove the cake from the oven when a skewer comes out clean, and let it cool in the tin for 10 minutes before turning out,

Dust with icing sugar. Serve warm or cold, with crème fraîche and fresh berries or berry compote (see below).

Tips

Quick berry compote:
Heat 75g caster sugar and 75g water in a saucepan to make a syrup. Pour over 100g frozen berries, and add a squeeze of lemon juice – mix together.

If you don't eat it all on the first day, it keeps really well in an airtight tin for a few days.

I sometimes make a small version of this, for 6 - 8 people, in my 15 cm tin using 2/3 of the ingredients.