Name: Lemon polenta cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 140g butter, softened, plus extra for the tin -; 2 lemons -; 3 eggs -; 250g golden caster sugar -; 200g ground almond -; 175g polenta or fine cornmeal -; 1 tsp gluten-free baking powder -; mascarpone, to serve -; 140g golden caster sugar -; 1 lemon, juiced -

Ingredients for - Lemon polenta cake

1. 140g butter, softened, plus extra for the tin

2. 2 lemons

3. 3 eggs

4. 250g golden caster sugar

5. 200g ground almond

6. 175g polenta or fine cornmeal

7. 1 tsp gluten-free baking powder

8. mascarpone, to serve

9. 140g golden caster sugar

10. 1 lemon, juiced

How to cook deliciously - Lemon polenta cake

1 . Stage

Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.

2 . Stage

Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.

3 . Stage

While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.