A dense, almost fudgy cake with an intensely lemony flavour. Eat it with a splodge of crème fraiche or mascapone, and perhaps some raspberries. This cake freezes well. Serves 8

Ingredients:

• 200g softened butter
• 150g soft, light brown sugar
• 200g ground almonds
• 3 eggs
• Juice of half a lemon
• Zest of 2 lemons
• 110g polenta
• Three quarters of a tsp baking powder
• Pinch of salt

Method:

• Preheat the oven to 170C/325F/Gas 3, and grease and line an 8’’/20cm cake tin.
• Beat the butter and sugar together until pale and light, then mix in the almonds. Beat in the eggs, one at a time.
• Scrape the mixture into the cake tin, and bake for 45minutes, until set: stick a skewer in the middle and check it comes out clean. Leave to cool in the tin before turning out.