140g Vegan butter, softened, plus extra for the tin (I like Flora buttery plant based)
2 lemon
3/4 of a cup of Carbonated water
250g golden caster sugar
200g ground almond
175g polenta or fine cornmeal
1 tsp gluten-free baking powder
1/2 tsp of Almond essence
Add Butter icing 1/2tsp Almond essence and blackberry jam to finish
For the drizzle
70g golden caster sugar
1/2 lemon, juiced
Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.
While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, make small , thin holes in the cake and pour over the drizzle and leave to cool completely. Add the buttercream and Blackberry jam to finish.
Let me know how you get on and if you can share your pictures and reviews I would love to hear from you!!