140 g butter, softened, plus extra for greasing
250 g golden caster sugar
200 g almond meal
175 g polenta or fine cornmeal
1 tsp gluten-free baking powder
mascarpone to serve
For the drizzle
140 g golden caster sugar
juice 1 lemon
- Grease a 23cm cake tin and heat oven to 180C/160C fan. 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.
- 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.
- 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.