Lemon polenta cake recipe
 Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. 225g/8oz unsalted butter225g/8oz caster sugar3 free-range eggs, beaten225g/8oz ground almonds115g/4oz instant polenta1 tsp baking powder (gluten-free if necessary)3 lemons, zest and juice onlyicing sugar, for dusting 225g/8oz unsalted butter 225g/8oz caster sugar 3 free-range eggs, beaten 225g/8oz ground almonds 115g/4oz instant polenta 1 tsp baking powder (gluten-free if necessary) 3 lemons, zest and juice only icing sugar, for dusting 2 lemons, juice only3 tbsp caster sugar 2 lemons, juice only 3 tbsp caster sugar 250g/9oz mascarpone2 oranges, zest only, plus splash of juice50-75g/1¾-2½oz icing sugar, sieved 250g/9oz mascarpone 2 oranges, zest only, plus splash of juice 50-75g/1¾-2½oz icing sugar, sieved 75-100g/3-4oz caster sugar, for dusting100ml/3½fl oz orange juice 4 satsumas, peeled and cut in half horizontally 75-100g/3-4oz caster sugar, for dusting 100ml/3½fl oz orange juice 4 satsumas, peeled and cut in half horizontally Method Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine.Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve. Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown. Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes. Meanwhile, to make the lemon glaze, put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes. To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. To make the orange mascarpone, gently beat the mascarpone, orange zest, splash of orange juice and icing sugar together until smooth. Set aside. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. For the caramelised satsumas, heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy, add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve. Remove the cake from the tin and cut into wedges to serve. Transfer to a plate, dust with icing sugar and serve with a quenelle of orange mascarpone cream, the caramelised satsuma halves and drizzle the orange syrup over to serve.