A Little Lemon Polenta Cake.

Here's a charming little cake made without butter or flour.
Barely thicker than a quiche, it has a light, crunchy texture to complement the tartly creamy filling.
It is wonderful served with raspberries or strawberries.

By Nigel Slater,
Baked by Brian and recipe:

Serves 6-8
3 large eggs
110g caster sugar
a medium-sized lemon
50g fine polenta (cornmeal)
30g ground almonds
For the filling:
300ml (a 284ml carton will do) double cream
250g lemon curd
To decorate:
crystalised violets or rose petals

Set the oven at 180C/gas mark 4.
Line and lightly butter the base of a 20cm round non-stick cake tin.
Separate the eggs, putting the yolks into the bowl of a food mixer fitted with a whisk attachment.
Add the sugar to the yolks and beat at high speed till they are pale, thick and creamy.
While this is happening, finely grate the lemon and squeeze the juice.
Pour the juice, a little at a time, into the mix and continue beating till it starts to thicken.
Mix the grated zest, polenta and ground almonds, then stir them into the eggs and sugar.
Beat the egg whites till almost stiff, then fold the mixture into them.
Be gentle but firm, so you manage to both mix the egg white in thoroughly yet keep a light, airy texture.
Scrape the mixture into the lined cake tin.
Bake for about 30 minutes till the centre is cooked and the top lightly browned.
Remove from the oven, run a palette knife around the edge and turn out on to a baking sheet.
Leave to cool.
At this point it may look less than promising, but don't worry.
When cold, slice the cake in half horizontally and place the bottom half on a cake plate.
Gently beat the cream until it is firm yet still voluptuous.
Fold in the lemon curd, then use almost to smother the bottom half.
Place the second half on top, then use the remaining lemon cream to cover the top and sides.
Decorate with sugared violets or rose petals, and serve with soft fruit such as raspberries.