• 200g almonds, pepitas or pumpkin seeds

  • 200g soft unsalted butter, plus some for greasing or coconut oil

  • 90g rapadura sugar

  • 100g fine polenta (corn meal)

  • 1 1⁄2 teaspoons baking powder (gluten-free if required)

  • 3 eggs

  • zest 2 lemons (save the juice for the syrup, below)

  • FOR THE SYRUP (Optional - though I think it's so yum with it!!)

  • 60g lemon juice

  • 3-4 drops Young Living lemon oil

  • 100g rapadura sugar

  1. Line the base of a 23cm springform cake tin with baking paper and grease the sides lightly with butter or coconut oil.

  2. Preheat the oven to 180 degrees Celsius /170 degrees Celsius fan forced

  3. Add the almonds and half the polenta to the TM bowl and mill for 10 seconds/speed 7. Add the remaining polenta and baking powder to TM bowl and mix for 5 seconds on speed 5. Set aside.

  4. Add rapadura sugar to the TM bowl. Grate the lemon rind into the TM bowl with a microplane and mill for 7 seconds/ speed 9

  5. Set aside with the almond meal.

  6. Add the butter or coconut oil and eggs and and blend for 10 seconds/speed 7.

  7. Add the dry ingredients and blend on 20 seconds/speed 4

  8. Pour the mixture into your prepared tin and bake in the oven for about 25 minutes. Check to see if cooked and add extra 5 minutes depending on the strength of your oven.

  9. The cake will be ready when your skewer comes out clean when tested. It may appear quite soft and look uncooked.

  10. The edges of the cake will have begun to shrink away from the sides of the tin.

  11. Carefully remove the cake from the oven and transfer to a wire cooling rack, but leave it in it’s tin.

  12. Mill the sugar to icing sugar for 10 seconds at speed 9. Add the lemon juice to the TM bowl and cook for 3 minutes at 80C on speed soft.

  13. Prick the top of a cake all over with a cake tester. Pour the warm syrup over the cake. Then leave it to cool before taking it out of the tin.