Lime polenta cake

Preheat the oven to 180°C/355°F . Brush a deep, 22cm round cake tin with melted butter or oil and line the base and sides with baking paper – I used a 25cm not so deep pan and lined only the bottom with paper.

Beat the butter and sugar in a large bowl with electric beaters until light and creamy. Add the zest and vanilla; beat until thoroughly combined.

Add the eggs one at a time, beating well after each addition. The mixture will look quite curdled at this stage. Add the juice, almonds, polenta, flour and salt. Stir until the mixture is smooth. Spoon the mixture into the prepared tin and smooth the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre.

Set the cake aside for at least 10 minutes before turning out of the tin. Drizzle with citrus syrup or cut into wedges and serve warm with ice cream or thick cream.

Make the syrup: combine all the ingredients in a pan. Stir over low heat, without boiling, until the sugar is dissolved. Bring to the boil, reduce the heat and simmer for about 12-15 minutes, or until slightly thickened.

Remove the rind and pour the hot syrup over the hot cake*.

This cake keeps for up to 3 days in an airtight container and can be reheated in the microwave.