200g ground almonds
1.5 teaspoons baking powder
2 lemons (zest for cake, juice for syrup)
125g icing sugar for syrup
Line a cake tin, preheat oven to 180.
Beat butter and sugar.
Mix almonds, polenta and baking powder.
Add dry mix and eggs to butter and sugar mix, bit by bit.
Add lemon zest.
Bake for 40 mins.
When cooked, boil together lemon juice and icing sugar.
Stab cake and pour syrup all over.
Leave to cool in tin.