Lemon Polenta Cake

This cake is packed with almond and lemon flavour. The ingredients are based on a combination suggested by Nigella Lawson. However, to take full advantage of what we are producing on the land, I have increased the amount of almonds used to give extra texture and flavour. The small amount of butter helps to give the cake that all-important hint of butteriness (sorry Nigella), whilst the olive oil gives extra moistness and a deep lemon colour. The bright yolks of our friends' home-produced eggs also enhance the colour of the sponge. I like to cook it as a rectangular tray bake (6 x 9 ") and cut into slabs, although a round cake tin (8") also works.

A very peaceful and shady place in the garden, under the lemon tree.

200g sugar

50g butter

4 1/2 fl oz olive oil - that's about 120 mls

200g ground blanched almonds

100g fine maize flour

1 1/2  teasp baking powder

grated lemon rind - 2 lemons

3 eggs

Drizzle

juice 2 lemons approx 80 mls

125g icing sugar

• Grease the chosen cake pan and line with greaseproof paper.
• Mix dry ingredients (almonds, maize flour and baking powder) and place to one side.
• In a mixing bowl, whisk sugar, lemon rind, butter and olive oil. 
• Next,add one egg at a time followed by tablespoon dry ingredients.
• Fold in the remainder of the dry ingredients until mixture is fully combined.
• Bake at 180 C 'ish' for at least 40 minutes. Cover with foil if browning too quickly. Cake is done when springy to the touch and skewer inserted comes out clean.

• To prepare the drizzle, place lemon juice and icing sugar in a saucepan and heat gently, stirring to disperse any lumps. Bring to boil and allow to simmer gently for appox 3 minutes. Allow to cool.
• Once cake is cool, make small holes over the top and spoon over the cooled drizzle. 

The cake should hold together nicely when cut but is best eaten with a fork as it is rather sticky and moist!

These almonds will be ready to harvest by the end of August