LEMON POLENTA CAKE

Serves 8-10

For the cake:

175g/6oz/¾ cup butter, softened, plus extra for greasing 200g/7oz/1 cup caster sugar (superfine sugar)

3 eggs, lightly beaten 75g/2.5oz/½ cup polenta 200g/7oz/2 cups ground almonds 1 tsp gluten-free baking powder Zest and juice of 2 lemons

For the candied lemons: 250ml/8 fl oz/1 cup water 175g/6oz/¾ cup caster sugar (superfine sugar)

Zest of 1 large lemon

1 Preheat the oven to 160˚C/140˚C fan/325˚F/gas mark 3. Grease a 23cm/9in round springform tin and line the base with parchment paper.

2 With an electric mixer, cream the butter and 175g/6oz/¾ cup of the sugar until fluffy. Gradually beat in the eggs one at a time.

3 Add the polenta, almonds, baking powder and lemon zest and mix thoroughly.

4 Scrape the mixture into the prepared tin and smooth the surface.

5 Bake for 50-60 minutes until springy to the touch (it will not rise much). Leave to cool slightly in the tin.

6 Meanwhile, stir the lemon juice and the remaining sugar in a small saucepan over a medium heat. Remove from the heat when dissolved.

7 While the cake is still warm, turn it out onto a wire rack. Remove the parchment paper, then flip the cake back over on the rack. Poke holes into the top of the cake with a toothpick, then slowly pour the hot lemon syrup evenly over the surface. 8 For the candied lemons, bring the water and half of the sugar to boil in a saucepan. When the sugar dissolves, reduce to a simmer and add the lemon zest.

9 Simmer for about 20 minutes or until the lemon pieces are translucent.

10 Heat the oven to 120˚C/100˚C fan/250˚F/gas mark ¼. Drain the lemon pieces and transfer to a baking tray lined with parchment paper.

11 Sprinkle the rest of the sugar over the lemon zest, then bake for 20 minutes or until they have begun to harden.

12 Decorate the cake with the candied lemons to serve.

Per Serving 363kcals, 25.6g fat (10.2g saturated), 30.6g carbs, 21.1g sugars, 6.6g protein, 2.7g fibre, 0.120g sodium