For the cake you need

Oven: 170°C/150°C fan.

Grease and line a 23cm diameter cake pan

250g polenta

100g light brown sugar, blitzed in the processor to make castor sugar (unless you are able to buy golden castor sugar)

100g ground almonds or almond flour

25g desiccated coconut

10ml baking powder

3 large eggs

100ml olive oil

50ml honey

Zest of 2 medium sized lemons

Zest of 1 lime, or extra lemon if lime is not available

Juice of 1 lemon

Juice of 1 lime (or an extra lemon)

For the lemon syrup

50ml sugar

Juice of 1 lime or lemon, about 25ml

5 cardamom pods, crushed

15ml boiling water

15ml rose water

To finish and serve

Strips of lemon zest

Greek style yogurt

Optional, Peppery style olive oil and sea salt in a grinder

To prepare the cake

Preheat the oven to 170°C/150°C fan. Grease (spray) and line a 23cm diameter cake tin and set aside.

In a large mixing bowl, mix together the dry ingredients (polenta, ground almonds, desiccated coconut, baking powder and caster sugar).

In a second bowl, beat together the wet ingredients (eggs, olive oil, honey, lemon juice, lime juice, lime zest and lemon zest).

Pour the wet ingredients into the dry ingredients and stir slowly but thoroughly until just combined. Be careful not to over-mix!

Pour the combined mixture into your greased cake tin and pop into the middle of the oven for 25-35 minutes or until a knife or skewer can be inserted and taken out of the middle of the cake clean.

Allow the cake to cool in the pan for at least 10 minutes, pour half of the syrup over, before turning the cake onto a cake stand or plate.

Pour the remaining syrup over the cake, allowing it to soak in.

For the lemon syrup

Lightly crush the cardamom pods. Pour 15ml of boiling water into a saucepan along with the sugar, lemon juice and cardamom pods and heat on high until boiling and starting to thicken. Strain to remove the pods. Add the rose water.  Remove from the heat and drizzle evenly over the top of the cake.

To finish

Using a zester cut threads of zest (or cut strips using a vegetable peeler and a sharp knife)

Scatter the strips of lemon zest over the cake.

Serve with thick, creamy yoghurt

For a sublime flavour treat, sprinkle about 5-10 ml olive oil over the cake and add a twist of coarse sea salt!

This is a very moist cake making it suitable for dessert. It will keep for 3-4 days.