FOR THE CAKE

- 200g unsalted butter, softened

- 200g golden caster sugar

- 3 large eggs

 150g ground almonds

- 100g fine polenta

- 1 tsp baking powder

- zest of 2 lemons

FOR THE LEMON SYRUP

- juice of 2 lemons

- 75g golden caster sugar

TO SERVE

- fresh raspberries

- fresh cream

- drizzle of honey

BAKE YOUR CAKE

1. Preheat your Electro to a moderate baking temperature.

2. Cream the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time.

4. Fold in the ground almonds, polenta, baking powder and lemon zest.

5. Pour into a lined baking tin and bake until golden and set in the centre.

6. Warm the lemon juice and sugar together, then spoon over the cake while still warm.

7. Allow to cool slightly before serving with berries and yoghurt.