Lemon polenta cake

I made this for my friend Nini and her lulu - they loved it. Absolutely delicious served with a dollop of creme fraiche (or soy yoghurt) and some berries.

You will need:

• a cake tin with a removable bottom + greaseproof/baking paper
• 225g butter
• 225g caster sugar
• 225g ground almonds
• 3 eggs beaten
• 2 lemons (unwaxed/untreated as you'll be using the rind)
• 110g polenta (fine cornmeal)
• 2 tsp gluten-free baking powder

1. The tin needs a lot of preparation but it's essential as this cake will just crumble when it's warm. Butter the inside of the tin thoroughly, then line it with baking paper (remove the bottom, put it on the paper and draw round it in pencil, cut it out just inside the line then cut strips for the sides). Butter the inside of the paper when it's in place, then add a spoonful of polenta and shake it about to 'dust' the tin.
2. Heat the oven to 170C/325F.
3. Grate the rind off the lemons (very fine grater) and juice them.
4. In a food processor or mixer, cream the butter until pale and soft.
5. Add the sugar and blitz/mix until pale and creamy again.
6. Add the almonds and mix.
7. Add the eggs a little at a time.
8. Add the polenta, baking powder and then lemon juice and rind. Blend, then pour into the tin.
9. Bake. Mine takes an hour or more - check the top isn't burning (cover with tin foil if it is). A knifepoint should come out clean from the centre when it's cooked.