This is the only cake recipe I featured in my book, Stoked. It's not particularly grand looking, in fact it's pretty humble. The lemon hit is fantastic and it's a great cake to take away as it stays incredibly moist for at least a week. Not that it ever lasts that long in our family.
Step 1: Lemon Syrup
Pour the sugar and lemon juice into a small non-reactive saucepan. Place on a low heat and stir until the sugar is dissolved. Remove from the heat and cool.
Step 2: Moist Polenta Cake
Pre heat your oven to 150 degrees. Butter a 21cm spring-form cake tin.
In a cake mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time with the mixer running. Fold in the polenta, ground almonds, baking powder and lemon zest and juice.
Pour the batter into the greased cake tin and place in the pre heated oven. Bake for one hour and then check at regular intervals. The cake is ready when a toothpick or skewer comes out of the centre clean.
Once cooked, take a skewer or fork and prick the top of the cake with numerous small holes. Using a pastry brush, paint the cake with the syrup. Cool and store in a cake tin until required.