150 g fine polenta
100 g self-raising flour
2 tsp baking powder
120 g butter
180 g caster sugar
2 lemons
4 eggs
150 g ground almonds
150 g cup natural yoghurt
200 g icing sugar
2 tbsp honey
1 tbsp toasted flaked almonds

Preheat the oven to 180ºC and line a 23-cm cake tin with baking parchment. Sift together the polenta, flour and baking powder.

Put the butter and caster sugar into a bowl, with the grated rind of one of the lemons and, using an electric whisk, beat until they are light and fluffy. Beat in the eggs one at a time, adding a spoonful of the polenta with each one, then fold in the rest of the polenta and ground almonds.

Blend in the yoghurt, pour the mixture into the cake tin and level the top. Bake for about 30 minutes until the top is golden brown and a cocktail stick inserted in the centre comes out fairly cleanly. Let the cake cool in the tin for 20 minutes, then turn it out on to a rack.

Put 120 g of the icing sugar, the honey, the juice of both lemons and four tablespoons of water into a pan and stir over low heat until the sugar has dissolved. Bring to the boil, letit bubble for five minutes, thencool slightly.

Prick holes all over the top of the cake with a cocktail stick, then spoon the syrup slowly over until it is all absorbed. Let the cake cool and transfer to a serving plate.

Mix the remaining icing sugar with water to make a thin glaze,drizzle it over the top of thecake and scatter on the toasted almonds. Serve cut into slices with whipped cream.