200g soft butter
200g sugar (I use unrefined cane sugar)
200g ground almonds
1,5 teaspoon baking powder (gluten free if necessary)
grated zest of 2 lemons
Elderflower syrup or make a syrup with lemon juice and sugar.
Preheat the oven at 180 degrees celsius. Line a springform with grace proof paper and grease the sides with butter.
Whisk together the butter and sugar. In a separate bowl, mix the almonds, polenta, baking powder and lemon zest. Stir 1/3d of this mixture through the butter and sugar, then mix in one egg and repeat twice.
Pour this mixture into the springform and bake in the oven for 40 minutes.
When you serve the cake, pour some syrup over a slice and let it soak in for a minute or so.