Ingredients

• 225g/8oz unsalted butter
• 225g/8oz caster sugar
• 3 free-range eggs
• beaten
• 225g/8oz ground almonds
• 115g/4oz instant polenta
• 1 tsp baking powder (gluten-free if necessary)
• 3 lemons
• zest and juice only
• icing sugar
• for dusting
• 2 lemons
• juice only
• 3 tbsp caster sugar
• 250g/9oz mascarpone
• 2 oranges
• zest only
• plus splash of juice
• 50-75g/1¾-2½oz icing sugar
• sieved
• 75-100g/3-4oz caster sugar
• for dusting
• 100ml/3½fl oz orange juice
• 4 satsumas
• peeled and cut in half horizontally

Directions

• Preheat the oven to 160C/325F/Gas 3. Grease and line a 25cm/10in cake tin with parchment paper.
• Place the butter and sugar in a large mixing bowl and beat with an electric whisk until pale and light. Gradually add the eggs
• whisking all the time. Using a large metal spoon
• stir in the ground almonds
• then fold in the polenta
• baking powder
• lemon zest and juice and mix to combine.
• Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes
• or until just set and golden-brown.
• Meanwhile
• to make the lemon glaze
• put the lemon juice and sugar into a bowl and mix well. When the cake is cooked
• prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes.
• To make the orange mascarpone
• gently beat the mascarpone
• orange zest
• splash of orange juice and icing sugar together until smooth. Set aside.
• For the caramelised satsumas
• heat a large frying pan over a medium heat and add the sugar and orange juice. Reduce until thickened and syrupy
• add the satsuma halves and cook gently for a few minutes on each side until softened and caramelised. Reserve the syrup to serve.
• Remove the cake from the tin and cut into wedges to serve. Transfer to a plate
• dust with icing sugar and serve with a quenelle of orange mascarpone cream
• the caramelised satsuma halves and drizzle the orange syrup over to serve.