Preheat the oven to 160C/Gas3; butter and line a 28cm deep cake tin with greaseproof paper
Beat the butter and sugar together using an electric mixer until pale and light
Stir in the ground almonds and vanilla; beat in the eggs, one at a time; fold in the lemon zest and juice, the polenta, baking powder and salt; spoon into the prepared tin; bake for 45-50 minutes or until the cake is set and deep brown on top; cool in the tin
Serve with caramelised oranges and crème fraiche
Servings 0