Ingredients

• 1 tbsp olive oil
• 2 lemons
• thinly sliced
• 450g/1lb butter
• 450g/1lb caster sugar
• 6 free-range eggs
• 150g/5¼oz ground almonds
• 500g/1lb 1½oz quick cook polenta
• 2 lemons
• zest and juice only
• 150g/5¼oz mascarpone
• 200ml/7¼fl oz double cream
• 45ml/1½fl oz lemon vodka
• 30g/1¼oz icing sugar
• ½ lemon
• juice only
• sprig of mint
• lemon zest

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Line a 30cm/9in deep cake tin with baking parchment.
• Heat a frying pan until hot then add the oil and lemon slices.
• Fry for 1-2 minutes until just caramelised.
• Remove and place caramelised side down in a pattern on the baking parchment in the tin.
• Place the butter and sugar into a large bowl and whisk together until light and fluffy.
• Add the eggs one at a time
• mixing well.
• Fold in the ground almonds
• polenta
• lemon juice and zest and stir to combine.
• Pour the mixture over the lemon slices and spread evenly into the tin.
• Place in the oven for 25-30 minutes until just risen and golden.
• Allow to cool before turning out onto a plate
• lemon slices uppermost.
• To make the lemon cream
• place the mascarpone into a bowl and beat to soften.
• Pour in the double cream
• lemon vodka
• icing sugar and lemon juice.
• Whisk until mixture forms soft peaks.
• Serve a wedge of cake with a dollop of cream
• a sprig of mint and sprinkle of lemon zest.