6 Farmdrop products in this recipe
Preheat the oven to 160℃. Grease and line a 20cm square cake tin.
In a large bowl beat together the butter and sugar until light and creamy. To this mixture add the eggs, 1 at a time, whisking between each addition.
In another bowl combine the ground almonds, polenta, baking powder and the zest.
To the first bowl gradually stir in the dry ingredients and the lemon and orange juice until just combined.
Pour the mixture into the cake tin and pop in the oven. Bake for 35-40 minutes until firm to the touch, slightly golden and a skewer comes out of the cake clean.
Decorate with whipped double cream, fresh berries and a dusting of icing sugar.
From the larder