Ingredients

• 450g/1lb unsalted butter
• plus extra for greasing
• 450g/1lb caster sugar
• 450g/1lb ground almonds
• 6 free-range eggs
• dash vanilla essence
• ½ lime
• juice only
• ½ lemon
• juice only
• squeeze orange juice
• 2 lemons
• zest only
• 1 orange
• zest only
• 1 lime
• zest only
• 225g/8oz polenta
• pinch salt
• 1 heaped tsp baking powder
• flour
• for dusting
• 100g/3½oz unsalted butter
• 150g/5oz light brown sugar
• 1 tsp orange blossom water
• 2 oranges
• juice only
• mascarpone cheese
• to serve

Directions

• Preheat the oven to 180C/355F/Gas 4.
• Beat the butter and sugar together in a bowl until pale and fluffy.
• Add the almonds and mix together well.
• Add the eggs
• one at a time
• beating to combine well before adding the next egg.
• Add the vanilla essence and the fruit juices and zests and mix well.
• Add the polenta
• salt and baking powder and stir well to combine.
• Spoon the cake mixture into a 30cm/12in greased and floured cake tin and transfer to the oven to bake for 45-55 minutes
• or until golden and firm. If the top begins to brown too soon
• cover with baking paper to protect the top from burning while the rest of the cake cooks. Remove from the oven and allow to cool.
• For the sauce
• place the butter and sugar into a pan over high heat and cook until they melt and begin to caramelise.
• Add the orange blossom water and orange juice and stir well. Simmer for four minutes
• until combined.
• To serve
• slice a piece of cake and place onto a plate. Add a dollop of mascarpone and drizzle the sauce around.