Greek Honey-drenched California Almond, Lemon and Polenta Cake

A delicious moist cake. Perfect with Greek Yoghurt. As a special twist, top the cake square with a piece of natural honey comb instead of the melted honey.
Ingredients:225g (8oz) butter, softened225g (8oz) caster sugar225g (8oz) ground California Almonds1tsp vanilla extract3 medium eggs3 lemons, zest of both, juice of one110g (4oz) Polentalevel tsp baking powderpinch of salt40g (1½ oz) flaked almonds30ml (2 level tbsp) honey
Method:Preheat the oven to 170C/Gas 3. Line a 23cm x 30cm (9”x12”) swiss roll tin with baking parchment.Beat the butter with the sugar until pale and fluffy. Stir in the ground almonds and vanilla extract and then the eggs, one by one.Stir in the lemon zest and juice, polenta, baking powder and salt, combining well. Spoon the mixture into the prepared tray, spreading evenly, but slightly shallower in the middle of the tray. Stud evenly with the flaked almonds.Bake for 25-30 minutes, or until golden brown and firm to the touch in the centre.Gently heat the honey in a pan or microwave. While the cake is still warm, pierce its surface every inch or so with a cocktail stick. Drizzle the heated honey over the cake, allowing the honey to run over the tiny piercings and to soak into the cake.Allow to cool before slicing into 3cm (just over an inch) squares.Servings:
Makes 70 heavenly square bites