Makes 12 slices
rapeseed oil 75ml + extra for greasing (try La Palisse available at gourmet stores)
self-raising flour 175g
baking powder 1 1/2 tsp
almonds 50g, ground
polenta 50g (try Valsugana available at gourmet stores)
lemons 2, zested
golden caster sugar 140g (try Tate & Lyle available at gourmet stores)
eggs 2 large
yoghurt 225g
THE LEMON SYRUP
caster sugar 85g (try Tate & Lyle available at gourmet stores)
lemon juice 5 tbsp
Heat the oven to 180°C. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yoghurt. Tip this mixture along with the oil into the dip, then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
Spoon the mixture into the tin and level the top. Bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 minutes if it starts to brown too quickly.
While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium flame, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 minutes until slightly reduced and syrupy, then remove from the heat.
Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake. Slowly spoon over half the lemon syrup and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.