I found this recipe in this months The Simple Things magazine, which I treated myself to for Easter instead of an Egg! It’s very straight forward to make & tastes absolutely lovely!!
225g butter at room temp, 225g sugar, 4 medium eggs, 30g self-raising flour, 35g polenta, 200g ground almonds, 1 tsp baking powder, a pinch of salt, 3 tbsp of honey, zest of 2 lemons, juice of 1 lemon, a handful of whole almonds for decoration (optional), icing sugar for dusting.
1. Preheat the oven to 160 deg C (140 deg fan), 325 deg F, gas 3. Grease and line a 20cm round cake tin, preferably a spring form.
2. Beat the butter and sugar until light and fluffy. Add the eggs one at a time. In a new bowl, mix the flour, polenta, ground almonds and baking powder with a pinch of salt. Combine with the butter and egg mixture, then mix in the honey and zest.
3. Transfer the batter into the tin and bake for 70 mins. After about 45 mins, remove and put the almonds on top, then continue baking. You may have to bake it slightly longer, your cake is done when a skewer inserted in the centre comes out clean.
4. Take out of the oven and drizzle with lemon juice. Let the cake cool in its tin.