These are gorgeously moist cakes. I love making them in a variety of shapes and sizes which look gorgeous for a smart afternoon tea. They are lovely summery, light cakes and I have just simply garnished them with edible flowers from the garden.

(Makes approx. 10 depending on the size of your cake papers or tins)

This recipe can be made as a full cake in a 9” tin. Bake for an hour if  doing a whole cake.

Ingredients:

230g butter

230g caster sugar

4 large eggs

140g polenta

200g ground almonds

2 teaspoons baking powder (make sure it is gluten free)

Zest and juice a lemon (saving 3 tablespoons for the icing)

A couple of sprigs of mint, chopped

For the Icing:

3 tablespoons lemon juice

100g icing sugar

Method:

Heat oven to 160C/140C fan/gas 3.

1. Line up mini cake papers or mini loaf boxes on a baking tray
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time and mix thoroughly.
4. Once the mixture is combined, add all the dry ingredients and the mint, zest and juice after you have measured off 3 tablespoons for the glaze.
5. Transfer the mixture to the cake papers or mini loaf boxes, spread evenly, then cook for about 30mins (depending on the size of your cake papers) or until a skewer inserted into the centre of the cake comes out clean.
6. To make the icing, mix the icing sugar with the lemon juice until the lumps have disappeared.
7. Drizzle the lemon glaze over the top of the cake and garnish with some mint flowers or leaves or any other edible flowers you have.