Lemon Polenta Cake

Instructions

1. Line a cake tin with olive oil and parchment paper and set to one side.
2. Place two lemons in a sauce pan full of water so that the lemons are submerged. Bring to the boil and, boil for about 20 minutes. Once cool, remove the skin and seeds. Set to one side.
3. Peel the three lemons and soak in the boiling water above for about 3 or 4 minutes – this will make it easier to remove the pith. Cut into slices and layer into the cake tin.
4. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
5. In a high-speed blender, grind the almonds, sugar, cardamom seeds and Star Anise. Place in a large mixing bowl with the polenta, baking soda and salt.  Set to one side.
6. Weigh the lemons – top with water so that the total weight comes to 160g. Place the lemons oil, water and lemon extract in a high-speed blender.
7. Add the wet ingredients to the dry. Give a very quick combination with a spatula and dish into the cake tin.
8. Cover with foil for the first 50 minutes. The crust will turn into a light golden colour and a skewer should be able to run through.
9. Remove from oven and set to one side until cool.