Pistachio, polenta & lemon cakes

MAKES NINE TO 12

200g butter, softened, plus extra for greasing 100g shelled unsalted pistachios 200g golden caster sugar 3 large eggs 50g ground almonds 100g fine polenta Zest and juice of ½ lemon

FOR THE LEMON SYRUP:

40g sugar Zest and juice of 2 ½ lemons TO DECORATE: 10tbsp icing sugar Zest and juice of 1 lemon 2tbsp shelled unsalted pistachios, half finely ground and half roughly chopped

1 Preheat the oven to 180C/160C fan/gas 4. Grease nine rectangular cake moulds or mini loaf tins and line with baking parchment. Or grease and line a 12-hole cake tin.

2 Place the pistachios in a food processor and blitz until finely and evenly ground.

3 In a large mixing bowl, use an electric hand-held mixer to beat butter and sugar together until pale.

4 Add the eggs, one at a time, continuing to beat really well after each addition. Fold in the ground pistachios and almonds. Add the polenta, lemon zest and juice. Mix gently until combined.

5 Divide mixture evenly between the prepared moulds or tin. Place on a baking tray and bake for 20–25 minutes or until a skewer inserted into the centre comes out clean.

6 Meanwhile, make the lemon syrup. In a small saucepan, heat the sugar with the lemon zest and juice. Bring to the boil and stir until the sugar has melted. Remove from the heat to cool a little.

7 Prick small holes in the top of the cooked cakes with a skewer and pour 1-2tsp warm syrup over each cake. Leave to cool for 15-20 minutes to allow the syrup to soak in.

8 In a bowl, mix the icing sugar with enough lemon juice to make a thick but runny icing. When the cakes have cooled, remove from the moulds and spoon or drizzle over the icing.

9 Decorate with a sprinkling of ground and chopped pistachios and lemon zest.