Polenta lemon and ricotta cake

Love this cake light, moist, gluten free and full of lemon flavour.

Serves 8/10

200g butter, room temperature

200g caster sugar

200g ground almonds

100g polenta

2 eggs, beaten

250g ricotta

2 lemons

2 teaspoons baking powder (gluten free)

Lemon glaze

100g icing sugar, juice ½ lemon,

50g pistachio nuts, chopped, optional

Set oven 180c gas 4   Line a 23cm cake tin with nonstick baking paper.

Beat the butter and sugar till light and creamy, add in the ground almonds,

polenta, eggs, ricotta, rind of 2 lemons and juice of 1, then fold in the baking

powder. Pour the mixture into the tin and bake for 40 minutes or until a skewer

inserted in the centre comes out clean. Allow to cool in the tin.

Meantime make the glaze, mix the icing sugar and lemon juice together, spread

over the cold cake and sprinkle with the chopped nuts.