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Ingredients

Serves: 6

For the cake:

  • Butter, for greasing
  • 200g ground almonds
  • 100g polenta
  • 1 heaped tsp baking powder
  • 225g caster sugar
  • 225g butter, softened
  • 3 large eggs
  • 6 tbsp limoncello
  • Grated zest of 3 large lemons
  • Crème fraîche, to serve
  • Icing sugar, to serve

For the syrup:

  • Juice of 2 lemons
  • 3 tbsp sugar
  • 3 tbsp limoncello

Method

  1. Preheat the oven to 180ºC (350ºF), gas mark 4 and grease a 20cm diameter springform tin, then line the base and sides with baking parchment.
  2. Combine the ground almonds, polenta and baking powder in a bowl.
  3. In a large mixing bowl, beat the sugar and butter until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition.
  4. Tip the bowl of dry ingredients into this mixture along with the limoncello and two-thirds of the lemon zest and combine with an electric mixer until brought together.
  5. Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
  6. While the cake is cooking, prepare the syrup.Place all the ingredients in a small saucepan over a medium heat and bring to a steady simmer or until the sugar is dissolved.
  7. Pierce holes all over the cake with a wooden skewer while it is cooling and pour the syrup, a little at a time, until the cake has soaked it up.
  8. Garnish with the remaining lemon zest and once cool, serve with a dusting of icing sugar, in slices and with a little crème fraîche.