450 g (1 lb) unsalted butter, softened
450 g (1 lb) caster sugar
450 g (1 lb) ground almonds
2 teaspoons good vanilla essence
6 eggs
zest of 4 lemons
juice of 1 lemon
225 g (8 oz) polenta flour
1.1/2 teaspoons baking powder
1/4 teaspoon salt
For ten
Preheat the oven to 160°C/325°F/Gas 3.
Butter and flour a 30 cm (12 in) cake tin.
Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and lemon juice, the polenta, baking powder and salt.
Spoon into the prepared tin and bake in the preheated oven for 45–50 minutes or until set. The cake will not rise and should be lightly browned on top.