This lemon polenta cake is the bomb! Sweet but tangy and a little extra crunch from the polenta, it is a perfect tea-time treat.
Preheat the oven to 170°C fan.
To make the cake: In the food processor cream the sugar and butter/oil, add the polenta, ground almonds, baking powder and bicarbonate of soda. Break in the eggs one at a time then add in the zest, juice and vanilla extract.
Grease a 22cm cake tin and pour in the mixture and bake for 40-45 minutes until a knife pulls out clean.
In a pot warm the drizzle ingredients together and pour over the cake once out of the oven.
Top with berries, coconut flakes, cacao nibs and slices of lemon.