Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 160c/fan 140c/gas 3.
Butter and base line a 23cm springform cake tin.
Beat together the butter and sugar until light and fluffy (use an electric hand whisk).
Add the eggs one by one and beat between each addition. Fold in the polenta, almonds and baking powder. Mix in the lemon zest and juice.
Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top of the cake loosely with foil after 30 minutes to stop it browning too much).
Serve slices warm with a drizzle of limoncello syrup.
Comments, questions and tips