A very simple yet sophisticated cake doused in boozy limoncello.
For the cake:
Butter, for greasing
200g ground almonds
100g polenta
1 heaped tsp baking powder
225g caster sugar
225g butter, softened
3 large eggs
6 tbsp limoncello
Grated zest of 3 large lemons
Creme Fraiche, to serve
Icing sugar, to serve
For the syrup:
Juice of 2 lemons
3 tbsp sugar
3 tbsp limoncello