Name: Lemon polenta cake
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 1 h 10 min
Yield: Cuts into 8 slices
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

Sliced flourless lemon & polenta drizzle cake

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

For the drizzle

140g golden caster sugar
1 lemon
juiced

Method

step 1
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.
step 2
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.
step 3
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.