Swirly lemon drizzle fingers

Polenta gives this cake its yellow colour and soft texture. If you can’t find polenta, use a total of 200g self-raising flour instead.

■ Makes 18 ■ Prep 15 mins ■ Cook 40 mins

200g butter, softened, plus extra for the tin

200g golden caster sugar

4 eggs

100g fine polenta or cornmeal 140g self-raising flour

3 lemons, zested

FOR THE SWIRL AND DRIZZLE 4 tbsp lemon curd

5 tbsp golden caster sugar 1 lemon, zested and juiced

1 Heat the oven to 180C/160C fan/gas 4 and butter a rectangular baking tray or small roasting tin, about 20 x 30cm.

2 Beat the sugar, eggs, polenta, flour and lemon zest with an electric whisk until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake – not too much or you won’t see the swirls once it’s cooked. Bake for about 35 mins, or until golden and risen. It should have shrunk away from the sides of the tin slightly and feel springy.

3 Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out and put on a wire rack set over a tray to catch drips of drizzle.

4 To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and sprinkle over the top. Leave the cake to cool completely, then lift onto a board, peel away the sides of the baking parchment and cut the cake into fingers. Will keep in an airtight container for three days.

PER SERVING 214 kcals, fat 11g, saturates 6g, carbs 27g, sugars 17g, fibre none, protein 3g, salt 0.3g