This intense, lemony cake works equally well plain as afternoon tea or as a dessert alongside some berries and a dollop of cream or yoghurt.

For the cake:
200g caster sugar
3 large eggs
150mls Dunford Drove Extra Virgin Olive Oil
Zest of 2 lemons
200g ground almonds
100g fine polenta
1 ½ teaspoons baking powder

For the lemon syrup:
Juice of 2 lemons
½ cup granulated sugar

Preheat the oven to 160 deg Celsius fan bake.

Line the base and sides of a 23cm loose based cake tin.

Beat the eggs and sugar in an electric mixer till thick and fluffy – it will take at least 10 minutes. While the eggs are whisking, grate the zest from the 2 lemons over the Dunford Grove Extra Virgin Olive Oil and set aside to infuse. In a separate bowl, combine the ground almonds, polenta and baking powder. I like to use a whisk to make sure any lumps of ground almonds are broken down.

Once the eggs are thickened, turn the mixer down to slow and gradually whisk in the olive oil.

Remove the bowl from the mixer and gently fold in the polenta mixture. Mix until just combined and then pour the batter into the prepared cake tin.

Bake in the lower half of the oven for 40 to 50 minutes until the cake is golden brown and a skewer inserted in the centre comes out clean.

While the cake is baking, prepare the lemon syrup. Mix the lemon juice and sugar and heat gently, stirring all the while until the sugar has dissolved. Remove from the heat and set aside until the cake is done.

Once the cake is baked, prick all over with a fine skewer and gently pour over the prepared syrup. Leave to cool in the tin.

Serve with plain yoghurt or Mascarpone and mixed berry fruits. Serves 10 – 12.