From the recent “Good Food”.

175 g of self raising flour, 1,1/2 tbsp of baking powder, 50 g of polenta( I didn’t have any, I used corn flower), finely grated zest of 2 lemons, 50 g of ground almonds and 140 g of caster sugar all mixed in a bowl, 2 whole eggs cracked in with 75 ml of rapeseed oil and 25 ml of natural yoghurt. All this roughly mixed, but not overmixed went to the tin with baking parchment and nicely baked for around 40 mins in 180 degrees ( 4). In the meantime, juice from those 2 lemons alongside 85 g of sugar and 75 ml of water was all boiled and reduced down to a nice syrup.

When the cake baked and cooled slightly, I made lots of little holes and spooned over all the syrup into them and all over the cake. It is moist, springy, lemony and enjoyable.